Calories: 177
Makes 8-12 servings
Total time: 30 minutes

1 ear fresh corn, coated with nonstick spray
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. kosher salt
3/4 cup buttermilk
1/8 cup olive oil
1/4 cup honey
2 eggs

Preheat grill to medium-high. Preheat oven to 4OO”

Grill corn, covered, until sides are slightly blackened, 7-8 minutes.

Remove corn from the grill. Once corn is cool enough to handle, cut kernels from cob (you should have about 3/a cup kernels); set aside.

Coat a 9×13-inch baking sheet or dish with nonstick spray.

Whisk together cornmeal, flour, baking powder, and salt in a bowl.

Combine butterrmilk, oil, honey, eggs in a separate bowl. Stir liquid mixture and corn kernels into dry ingredients just until blended. Pour batter Into prepared dish; bake until a toothpick inserted in center comes out clean, about 15 minutes.

Per 1/12 pan: 177 cal, 7g total fat (1g sat, 5g mono, 1g poly), 31mg chol, 232mg sodium, 25g carb (1g fiber, 7g total sugars), 4g protein, 1mg iron, 91mg calcium

Cuisine Lite, Fresh and Fabulous, Page 70

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