Ingredients
1 1/4
cups All Purpose Flour
3/4
cup cornmeal
2
teaspoons baking powder
1/4
teaspoon salt
1
cup frozen sweet corn (from 16-oz. pkg.) or 7-oz. can whole kernel sweet corn, drained
3/4
cup skim milk
1/2
cup Old El Paso™ Thick ’n Chunky salsa
3
tablespoons oil
1
egg
Preparation
Heat oven to 400°F. Spray 9-inch square pan with nonstick cooking spray.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder and salt; mix well. Add all remaining ingredients; stir just until well mixed. Spoon batter evenly into spray-coated pan.
Bake at 400°F. for 18 to 23 minutes or until center is firm to the touch and toothpick inserted in center comes out clean. Cut into squares. Serve warm.
