3/4 C. whole wheat flour
3/4 C. yellow cornmeal
3 T. grated fresh Parmesan cheese
2 tsp. baking powder
1 1/2 tsp. chili powder
1 tsp. salt
3/4 C. plus 2 T. fat-free milk
2 T. olive oil
2 T. honey
1 large egg, lightly beaten
3/4 C. frozen whole-kernel corn, thawed
1/3 C. minced red onion
2 T. minced jalape�o pepper
Cooking spray

Preheat oven to 425�. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalape�o. Place a cast-iron cornstick pan in a 425� oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425� for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.

Yield: 1 dozen
Calories: 120
Fat: 3.6g
Fiber: 2g