Ingredients
1
teaspoon vegetable oil
1
cup yellow self-rising cornmeal mix
3/4
cup finely chopped onion
1/2
cup buttermilk
1/4
cup fat-free egg product
2
tablespoons vegetable oil
1
can (8.5 oz) cream-style corn
Preparation
Heat oven to 400°F. Add 1 teaspoon oil to 9-inch cast iron skillet; rotate skillet to coat with oil. Place in oven 10 minutes.
In medium bowl, stir together cornmeal mix and onion. In separate bowl, mix buttermilk, egg product, 2 tablespoons oil and the corn. Add to cornmeal mixture; stir just until moistened. Spoon batter into hot skillet.
Bake 20 minutes or until golden brown. Cut into 8 wedges. Serve warm.
