Whole kernel cornbread
12 Servings
Ingredients
| Quantity | 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 |
Directions
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