| Whole Kernel Cornbread
1/2 teaspoon of vegetable oil
1 cup of all-purpose flour
1 cup of fresh whole kernel corn
2/3 cup of yellow cornmeal
1/3 cup of whole wheat flour
2 tablespoons of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/4 teaspoon of ground red pepper
1 cup of skim milk
3 tablespoons of vegetable oil
1 large egg, lightly beaten |
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Preheat oven to 425ºF. Coat a 9 inch cast iron skillet with 1/2 teaspoon oil; bake at 425ºF. for 10 minutes. Combine flour and remaining ingredients stirring well; pour into hot skillet. Bake at 425ºF. for 25 minutes or until a wooden pick inserted in center comes out clean. Cut into wedges. Yield 12 servings. |
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