Whole Kernel Corn Cornbread

Name: Whole Kernel Corn Cornbread
Ingredients: 1 1/2 teaspoons vegetable oil; 1 cup whole kernel corn; 1 cup 1% low-fat milk; 1/4 cup honey; 2 tablespoons light butter, melted; 2 large eggs; 3/4 cup all-purpose flour; 1/4 cup oat bran flour; 1 cup cornmeal; 4 teaspoons baking powder; 3/4 teaspoon salt

11 ingredients

6 steps

Ingredients

1 1/2 teaspoons vegetable oil
1 cup whole kernel corn
1 cup 1% low-fat milk
1/4 cup honey
2 tablespoons light butter, melted
2 large eggs
3/4 cup all-purpose flour
1/4 cup oat bran flour
1 cup cornmeal
4 teaspoons baking powder
3/4 teaspoon salt

Directions

1

Coat a 10-inch cast-iron skillet with oil, and place in a 400° oven 10 minutes or until hot.
2

Process corn and milk in a blender or food processor until smooth. Add honey, butter, and eggs; process until blended.
3

Combine flours and next 3 ingredients in a large bowl. Add corn mixture to flour mixture; stir just until combined. Pour batter into preheated skillet.
4

Bake at 400° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
5

Note: For testing purposes, we used Arrowhead Mills Oat Flour for oat bran flour.
6

This recipe can be prepared with corn kernels cut straight from the cob, canned corn kernels, or frozen corn kernels that have been defrosted.