Skillet Corn Bread

Name: Skillet Corn Bread
Ingredients: 3 tablespoons margarine; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 cup all-purpose flour; 1 cup yellow cornmeal; 3 tablespoons sugar; 2 1/2 teaspoons baking powder; 1 teaspoon rubbed sage; 1/2 teaspoon salt; 1 cup skim milk; 1 large egg, lightly beaten; 1 (11-ounce) can no-salt-added whole-kernel corn, drained

12 ingredients

3 steps

Ingredients

3 tablespoons margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon rubbed sage
1/2 teaspoon salt
1 cup skim milk
1 large egg, lightly beaten
1 (11-ounce) can no-salt-added whole-kernel corn, drained

Directions

1

Preheat oven to 425°.
2

Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; saute 3 minutes.
3

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° for 25 minutes or until a wooden pick inserted in center comes out clean.