Whole-kernel corn bread

Yield: 12 Servings

Measure Ingredient
½ teaspoon Vegetable oil
3 tablespoons Vegetable oil
1 cup All-purpose flour
1 cup Fresh corn cut from cob or frozen, thawed
⅔ cup Yellow cornmeal
⅓ cup Whole-wheat flour
2 tablespoons Sugar
2 teaspoons Baking powder
½ teaspoon Salt
¼ teaspoon Ground red pepper
1 cup Skim milk
1 \N Egg

Coat a 9-inch cast-iron skillet with ½ teaspoon oil. Place skillet in a 425 degree oven.

Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well; pour into skillet.

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

Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g Carbohydrate; 15mg Cholesterol; 166mg Sodium Serving Ideas : Cut corn bread into wedges.

Recipe by: Cooking Light, Jul/Aug 1994, page 77 Posted to MC-Recipe Digest V1 #435 by igor@... on Jan 28, 1997.

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