Shaker Corn Bread

• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1 cup yellow cornmeal
• 1 cup fresh corn kernels (about 2 ears)
• 2 tablespoons chopped fresh dill
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup egg substitute
• 1 1/2 cups 2% reduced-fat milk
• 3 tablespoons melted butter
• 2 tablespoons honey
• Cooking spray

1. Preheat oven to 375u0b0.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine egg substitute, milk, butter, and honey; stir with a whisk. Make a well in center of dry ingredients; add milk mixture. Stir just until combined. Spoon into a 9-inch baking pan coated with cooking spray.
3. Bake at 375u0b0 for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cut into squares.

flour, yellow cornmeal, fresh corn kernels, dill, baking powder, salt, egg substitute, milk, butter, honey, cooking spray

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