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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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More like a pancake than a snack, this is a great option for a weekend brunch. Ingredients:
1/2 cup all-purpose flour |
3/4 cup fresh corn kernels (about 2 ears) |
3/4 cup nonfat milk |
2 tablespoons granulated sugar |
1/4 teaspoon salt |
3 large eggs |
1 tablespoon butter |
1 tablespoon powdered sugar |
1/4 teaspoon ground cinnamon |
1 cup applesauce |
1/4 cup light sour cream |
Directions:
1. Preheat oven to 450°.
2. Place a 9-inch cast-iron skillet in oven for 10 minutes.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, corn, milk, sugar, and salt in a food processor; process until smooth. Add eggs; pulse 5 times to combine.
4. Add butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake at 450° for 14 minutes or until the mixture is set and lightly browned.
5. Sprinkle with the powdered sugar and the cinnamon. Cut into 4 wedges, and serve with applesauce and sour cream.
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