- 3 tablespoons margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons white sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 large eggs, lightly beaten
- 1 (11 ounce) can no-salt-added whole-kernel corn, drained
- Preheat oven to 425 degrees.
- Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; saute 3 minutes.
- Combine flour and the next 5 ingredients (flour through salt) in a large bowl. Add milk, egg, and onion mixture, stirring just until moist. Stir in corn. Pour batter into skillet.
- Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.