Whole Wheat Cornbread

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 1/4 cups yellow whole grain cornmeal (fine or medium)
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup corn kernels, fresh or 1 cup frozen corn kernels, thawed
• 1 large egg
• 3/4 cup low-fat milk
• 3 tablespoons canola oil
• 3 tablespoons honey or 3 tablespoons sugar

Recipe

• 1 preheat oven to 350 degrees f.
• 2 coat an 8-inch-square baking pan with cooking spray.
• 3 whisk cornmeal, flour, baking powder and salt in a large bowl.
• 4 pulse corn and egg in a food processor or blender until almost smooth. add milk, oil and honey and pulse until combined.
• 5 add the liquid ingredients to the dry ingredients and stir until just combined.
• 6 scrape the batter into the prepared pan, spreading evenly.
• 7 bake the cornbread until a toothpick inserted in the center comes out clean (25 to 30 minutes).
• 8 let cool in the pan for 10 minutes. serve warm or at room temperature.
• 9 cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. reheat if desired.