Skillet Corn Bread

By Lv2Cook

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

Preparation

Step 1

Preheat oven to 425º. Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; sauté 3 minutes.

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 425º for 25 minutes or until a wooden pick inserted in center comes out clean.

Serving Size: 1 wedge