Simple Corn Bread
Yield
1 loafPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cornmeal
|
|
| 1 | cup |
whole-wheat flour
whole wheat |
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
honey
|
|
| 2 | cups |
corn
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cornmeal
|
|
| 237 | ml |
whole-wheat flour
whole wheat |
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 59 | ml |
honey
|
|
| 473 | ml |
corn
frozen |
|
Directions
In a blender, combine water, honey, and 1 cup of the corn.
Blend until liquified.
In a bowl, combine dry ingredients, and mix together.
Pour in blended liquid, and mix.
Mix in last cup of corn.
Spritz a 9 inch round glass pan with oil spray, and sprinkle with cornmeal.
Pour batter into pan, and put in oven.
Turn oven on to 350℉ (180℃) F and bake for 30 minutes.
(If you pre-heat oven, you may need to shorten the time).
You can test for doneness.
