| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/8 | onion | 1 medium onions sliced | 2/3 | teaspoon | olive oil | 1 1/4 | tablespoons | flour unbleached | 7/8 | tablespoon | corn meal | 1/2 | individual packet | sugar | 1/2 | teaspoon | baking powder | 1/2 | dash | salt | 1/4 | tablespoon | Vegetable Oil | 1/8 | small | eggs, beaten | 1/3 | fluid ounce | fat free milk | 1 3/4 | tablespoons | corn, frozen - thawed | 1/8 | dash | hot sauce | 1/8 | Usda default (100 gm - 4 oz) | Sour cream, light (1 cup total) | 1/8 | teaspoon | dill weed | 1/2 | ounce | shredded cheddar cheese |
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Steps
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Sequence
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Step
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| 1 | saute onion in olive oil until soft | 2 | mix dry ingredients, egg, milk and hot sauce in small bowl | 3 | spray 8x8 pan with cooking spray.
layer cornmeal mixture on bottom of pan | 4 | mix onion, sour cream, corn and 1/2 cup of cheese | 5 | layer on top of cornmeal layer | 6 | top with the rest of cheese | 7 | bake at 425 degrees for 25-30 minutes |
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