3\/4 C. whole wheat flour
\n3\/4 C. yellow cornmeal
\n3 T. grated fresh Parmesan cheese
\n2 tsp. baking powder
\n1 1\/2 tsp. chili powder
\n1 tsp. salt
\n3\/4 C. plus 2 T. fat-free milk
\n2 T. olive oil
\n2 T. honey
\n1 large egg, lightly beaten
\n3\/4 C. frozen whole-kernel corn, thawed
\n1\/3 C. minced red onion
\n2 T. minced jalape\u00ef\u00bf\u00bdo pepper
\nCooking spray<\/p>\n
Preheat oven to 425\u00ef\u00bf\u00bd. 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\u00ef\u00bf\u00bdo. Place a cast-iron cornstick pan in a 425\u00ef\u00bf\u00bd oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425\u00ef\u00bf\u00bd for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.<\/p>\n
Yield: 1 dozen
\nCalories: 120
\nFat: 3.6g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00ef\u00bf\u00bdo pepper Cooking spray Preheat oven to 425\u00ef\u00bf\u00bd. Lightly spoon flour into a dry measuring C.; level with a knife….<\/p>\n