Ingredients
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1 large sweet onion, sliced
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1/2 cup low-fat yogurt
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1/4 teaspoon dill weed
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1/4 teaspoon salt
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1/2 cup whole wheat pastry flour
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1/2 cup cornmeal
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1 teaspoon sugar
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1 1/2 teaspoons baking powder
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3 tablespoons oil
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1/2 cup nonfat milk
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1 eggs or 1/4 cup egg substitute
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1 cup creamed corn
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Tabasco sauce
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2 tablespoons parmesan cheese, grated
Instructions
- Preheat oven to 450 degrees.
- Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
- Saute the onion slices in a nonstick skillet until soft and slightly browned.
- Add yogurt, dill weed and salt; mixing well.
- In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
- Add corn and a few dashes of Tabasco sauce.
- Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
- Bake for 25 to 30 minutes or until lightly brown.
- Cut into 9 squares and serve.