Name: Sweet Corn Dutch Baby
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 serving(s)
Ingredients: 1/2 cup all-purpose flour; 3/4 cup fresh corn kernels (about 2 ears); 3/4 cup nonfat milk; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 3 large eggs; 1 tablespoon butter; 1 tablespoon powdered sugar; 1/4 teaspoon ground cinnamon; 1 cup applesauce; 1/4 cup light sour cream

Recipe by LMillerRN

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More like a pancake than a snack, this is a great option for a weekend brunch.

Ready In:: 29mins
Serves:
Units:

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ingredients

¹⁄₂ cup all-purpose flour
³⁄₄ cup fresh corn kernels (about 2 ears)
³⁄₄ cup nonfat milk
2 tablespoons granulated sugar
¹⁄₄ teaspoon salt
3 large eggs
1 tablespoon butter
1 tablespoon powdered sugar
¹⁄₄ teaspoon ground cinnamon
1 cup applesauce
¹⁄₄ cup light sour cream

directions

Preheat oven to 450°.
Place a 9-inch cast-iron skillet in oven for 10 minutes.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, corn, milk, sugar, and salt in a food processor; process until smooth. Add eggs; pulse 5 times to combine.
Add butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake at 450° for 14 minutes or until the mixture is set and lightly browned.
Sprinkle with the powdered sugar and the cinnamon. Cut into 4 wedges, and serve with applesauce and sour cream.

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