Whole kernel cornbread

Yield: 12 Servings

Measure Ingredient
½ teaspoon Vegetable oil
1 cup All-purpose flour
1 cup Fresh whole kernel corn; thawed
⅔ cup Yellow cornmeal
⅓ cup Whole wheat flour
2 tablespoons Sugar
1½ teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Ground red pepper
1 cup Skim milk
3 tablespoons Vegetable oil
1 large Egg; lightly beaten

Preheat oven to 425.

Coat a 9 inch cast iron skillet with ½ teaspoon oil; bake at 425 for 10 minutes.

Combine flour and remaining ingredients stirring well; pour into hot skillet.

Bake at 425 for 25 minutes or until a wooden pick inserted in center comes out clean. Cut into wedges. Yield 12 servings.

Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #839 by L979@... on Oct 12, 1997

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