True corn lovers are sure to gobble up this cornbread made with whole corn kernels rather than ground cornmeal alone. The whole corn is blended with eggs, milk, honey, butter, flour, and cornmeal for a truly authentic cornbread batter that bakes to a beautiful golden brown.
1 1/2 teaspoons vegetable oil
1 cup whole kernel corn
1 cup 1% low-fat milk
1/4 cup honey
2 tablespoons light butter, melted
2 large eggs
3/4 cup all-purpose flour
1/4 cup oat bran flour
1 cup cornmeal
4 teaspoons baking powder
3/4 teaspoon salt
How to Make It
Coat a 10-inch cast-iron skillet with oil, and place in a 400° oven 10 minutes or until hot.
Process corn and milk in a blender or food processor until smooth. Add honey, butter, and eggs; process until blended.
Combine flours and next 3 ingredients in a large bowl. Add corn mixture to flour mixture; stir just until combined. Pour batter into preheated skillet.
Bake at 400° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
Note: For testing purposes, we used Arrowhead Mills Oat Flour for oat bran flour.
This recipe can be prepared with corn kernels cut straight from the cob, canned corn kernels, or frozen corn kernels that have been defrosted.
I don't have a cast iron skillet, so I baked this bread in a muffin pan instead. It turned out okay, but not great. I think I'd probably double the amount of corn next time. I couldn't even really taste it.
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