Whole Kernel Corn Cornbread

by

(cornmeal )

Yield: 12 servings
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min

Ingredients

1 ½ tsp vegetable oil
1 cup whole kernel corn
1 cup 1% low-fat milk
¼ cup honey
2 Tbsp light butter, melted
2 large eggs
¾ cup all-purpose flour
1/4 cup oat bran flour
1 cup cornmeal
4 tsp baking powder
¾tsp salt


Instructions

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.

Chef's Notes

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