RANCH-STYLE CORN WEDGES 
1 c. whole wheat pancake mix
1 tbsp. sugar
1/8 tsp. nutmeg
1 c. milk
1 egg
2 tbsp. melted shortening
1 c. whole kernel corn, well drained

Heat oven to 425 degrees. Combine pancake mix, sugar and nutmeg in a bowl. Add milk and egg and 1 tablespoon of the shortening; stir until fairly smooth. Fold in corn. Put the remaining shortening in 9" round baking pan (reduce your heat to 400 degrees if using a glass dish). Place in the oven for 3 minutes to heat. Remove, pour batter into pan. Bake for 25 to 30 minutes. Cut bread into slices and serve warm.

 

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