Is it a vegetable side dish or is it corn bread? This recipe comes from The New American Diet Cookbook and is credited to having originated in eastern Oregon. It is deliciously different and goes well with stews, bean soup or chili.
- Ready In:
- 1 large sweet onion, sliced
- 1⁄2 cup low-fat yogurt
- 1⁄4 teaspoon dill weed
- 1⁄4 teaspoon salt
- 1⁄2 cup whole wheat pastry flour
- 1⁄2 cup cornmeal
- 1 teaspoon sugar
- 1 1⁄2 teaspoons baking powder
- 3 tablespoons oil
- 1⁄2 cup nonfat milk
- 1 eggs or 1/4 cup egg substitute
- 1 cup creamed corn
- Tabasco sauce
- 2 tablespoons parmesan cheese, grated
- Preheat oven to 450 degrees.
- Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
- Saute the onion slices in a nonstick skillet until soft and slightly browned.
- Add yogurt, dill weed and salt; mixing well.
- In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
- Add corn and a few dashes of Tabasco sauce.
- Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
- Bake for 25 to 30 minutes or until lightly brown.
- Cut into 9 squares and serve.
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