Ingredients
- 34 cup whole wheat flour
- 34 cup yellow cornmeal
- 3 tablespoons grated fresh parmesan cheese
- 2 teaspoons baking powder
- 1 12 teaspoons chili powder
- 1 teaspoon salt
- 34 cup nonfat milk
- plus
- 2 tablespoons nonfat milk
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 large egg
- lightly beaten
- 34 cup frozen whole kernel corn
- thawed
- 13 cup minced red onion
- 2 tablespoons minced jalapeno peppers
- cooking spray
Instructions
- Preheat oven to 425.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 5 ingredients (flour through salt) in a large bowl.
- Make a well in center of mixture.
- Combine milk, oil, honey, and egg.
- Add to flour mixture, stirring just until moist.
- Fold in corn, onion, and jalapeno.
- Place a cast-iron cornstick pan in a 425 oven for 5 minutes.
- Remove from oven; immediately coat with cooking spray.
- Spoon batter into pan.
- Bake at 425 for 18 minutes or until lightly browned.
- Remove from pan immediately; serve warm.
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