1c. cornmeal [I like Bob’s Red Mill medium ground]
3/4c. whole wheat pastry flour
1c. plain rice milk [or any milk, low-fat buttermilk, 1-2% milk, etc]
1 egg
1c. defrosted corn, optional
1T baking powder
1tsp salt
1/4c. ground flax meal [Bob’s Red Mill makes this]
2T sucanat [or pure can sugar]
2-3T butter

1. Preheat oven to 350*.
2. Combine egg, milk, and corn in a small bowl and whisk.
3. In a large bowl combine cornmeal, flour, baking powder, salt, flax, + sucanat. Stir well.
4. Place the butter in a 9” pan [can be cast iron, round cake pan, or pie dish].
5. Place in the oven to melt for ~5-7min. Make sure it doesn’t burn.
6. After butter is in the oven, pour the wet into the dry. Stir until just combined. Let sit for 5min.
7. Take the pan with butter out of the oven and tilt pan to spread the butter around the bottom and sides.
8. Pour in batter and spread with spatula. It should be really thick and just need to be pushed around to the edges of the pan.
9. Bake for 20-25min.

Serving Size: Makes 12-16 servings

Number of Servings: 12

Recipe submitted by SparkPeople user KELLYHCWONG.

 

More Recipes Like This

• Eggplant Stew
• Whole Wheat Pasta with Sesame Peanut Sauce
• Coach Nicole's Mini Vegetable Frittatas
• Cheesy Vegetable-Stuffed Eggplant
• Roasted Broccoli
• Oven Roasted Sweet Potatoes
• Skillet white beans, spinach & tomatoes over Linguine
• Zesty Cranberry-Orange Relish
• Southwest Pasta Salad
• Balsamic Strawberries with Ricotta Cream