3/4 cup whole wheat flour
3/4 cup yellow cornmeal
3 tbsn grated parmesas cheese
2 tspn baking powder
1 1/2 tspn chili powder
1 tspn salt
3/4 cup plus 2 tbsn fat free skim milk
2 tbsn olive oil
2 tbsn honey
1 large egg, slightly beaten
3/4 cup frozen whole kernal corn, thawed
1/3 cup minced red onion
2 tbsn minced jalepeno pepper. (I used can of chopped green chilies
Preheat oven to 425 degrees
Lightly spoon flour into a dry measuring cup: 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 jalepeno.
Place a cast iron skillet pan in oven for 5 minutes to get hot. Remove from oven and immediately coat with cooking spray. Spoon batter into pan. Bake for 18 minutes or until lightly browned. Remove from pan and serve warm.
Can also add grated cheddar cheese to batter.