Black Pepper Corn Bread

• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1 1/3 cups cornmeal
• 2 teaspoons baking powder
• 3/4 teaspoon salt, divided
• 1/2 teaspoon coarsely ground black pepper
• 1 cup frozen corn kernels, thawed
• 1 cup fat-free milk
• 3 tablespoons butter, melted and divided
• 2 tablespoons honey
• 3 large eggs
• Cooking spray

1. Preheat oven to 400u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and pepper in a large bowl; stir well with a whisk.
3. Place corn and milk in a blender or food processor; process until smooth. Add 2 tablespoons butter, honey, and eggs; process until combined. Add milk mixture to cornmeal mixture; stir just until combined.
4. Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400u0b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.

flour, cornmeal, baking powder, salt, ground black pepper, corn kernels, milk, butter, honey, eggs, cooking spray

Taken from www.myrecipes.com/recipe/black-pepper-corn-bread (may not work)