Ingredients

• 1 cup yellow cornmeal coarsely ground
• 1/2 tsp salt
• 1 cup low-fat buttermilk
• 1 egg
• 1 cup fresh or frozen, thawed corn kernel
• 2 tsp olive oil
• 18 whole fresh sage leaves or 1-2 Tbsp fresh rosemary

Instructions

1. Preheat oven to 450F
2. In a medium size bowl, combine the cornmeal, salt and baking soda. In a small bowl, beat together the buttermilk and egg. Combine the buttermilk mixture with the cornmeal mixture with a few swift strokes; do NOT overbeat. Gently stir in the corn kernels.
3. Heat a 10 inch cast iron skillet for 5 minutes in the oven. When the skillet is hot, add the oil and swirl to cover the bottom.
4. Spread the sage leaves decoratively - to resemble sage leaves growing - in bottom of the skillet, with the faces of the leaves facing down. Carefully spoon the batter into the pain, taking care not to disturb the leaves.
5. Bake for 10 minutes, or until a knife inserted into the center comes out clean. Cool for 5 minutes in the pan. Place a rack over the skillet, turn the skillet over and invert the break onto the rack.
6. Serve warm or at room temperature.
7. Per Serving: 42 Cal, 6g Carbs, 2g Prot, 1g Fat, 15mg Cholesterol
8. From Great Good Food by Julee Rosso, pg 178.

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