Whole Wheat Cornbread

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Coat an 8-inch-square baking pan with cooking spray.
3. 3
   Whisk cornmeal, flour, baking powder and salt in a large bowl.
4. 4
   Pulse corn and egg in a food processor or blender until almost smooth.
5. 5
   Add milk, oil and honey and pulse until combined.
6. 6
   Add the liquid ingredients to the dry ingredients and stir until just combined.
7. 7
   Scrape the batter into the prepared pan, spreading evenly.
8. 8
   Bake the cornbread until a toothpick inserted in the center comes out clean (25 to 30 minutes).
9. 9
   Let cool in the pan for 10 minutes.
10. 10
    Serve warm or at room temperature.
11. 11
    Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days.
12. 12
    Reheat if desired.