Whole Kernel Corn Bread

Name: Whole Kernel Corn Bread
Ingredients: 3 Tbsp. plus 1/2 tsp. vegetable oil, divided; 1 c. all-purpose flour; 1 c. fresh corn, cut from cob or frozen, thawed; 2/3 c. yellow cornmeal; 1/3 c. whole wheat flour; 2 Tbsp. sugar; 2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. ground red pepper; 1 c. skim milk; 1 egg

11 ingredients

7 steps

Ingredients

3 Tbsp. plus 1/2 tsp. vegetable oil, divided
1 c. all-purpose flour
1 c. fresh corn, cut from cob or frozen, thawed
2/3 c. yellow cornmeal
1/3 c. whole wheat flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground red pepper
1 c. skim milk
1 egg

Directions

1

Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil.
2

Place skillet in a 425° oven for 10 minutes.
3

Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well.
4

Pour into skillet.
5

Bake at 425° for 25 minutes, or until a wooden pick inserted in center comes out clean.
6

Cut corn bread into wedges.
7

Yields 12 servings.