From Sandi's Recipe File - Home Style Corn Bread

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"Home Style Corn Bread"

Recipe Source:
October 1999 Issue
Reader's Digest

Serving Size: Makes 16 pieces

Amount Ingredient

Vegetable oil cooking spray

1 ear corn or 2/3 cup frozen corn, thawed

1 cup all purpose flour

3/4 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

2/3 cup 1% low fat milk

1/4 cup olive or canola oil

1 egg

1 tablespoon honey

Preparation Instructions:

Preheat oven to 425 degrees. Lightly grease a 8 x 8 x 2 inch baking pan with vegetable oil spray. Using a sharp knife, remove corn kernels from cob. Set aside. In a medium bowl, thoroughly mix the all purpose flour, cornmeal, baking powder, and salt. In a small bowl, combine the corn, milk, oil, egg and honey, and beat well to mix. Pour the egg mixture into the bowl with the flour and cornmeal. Quickly and thoroughly mix together. Pour the batter into the prepared baking pan, scraping any batter off sides of bowl into the pan. Spread the batter evenly with a spatula. Bake for 20 to 25 minutes or until lightly browned and a knife inserted in the center comes out clean. Cut into 2 inch squares and serve at once. Makes 16 pieces.

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