Whole Kernel Corn Cornbread

• 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

1. Coat a 10-inch cast-iron skillet with oil, and place in a 400u0b0 oven 10 minutes or until hot.
2. Process corn and milk in a blender or food processor until smooth. Add honey, butter, and eggs; process until blended.
3. 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.
4. Bake at 400u0b0 for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
5. Note: For testing purposes, we used Arrowhead Mills Oat Flour for oat bran flour.
6. This recipe can be prepared with corn kernels cut straight from the cob, canned corn kernels, or frozen corn kernels that have been defrosted.

vegetable oil, whole kernel corn, milk, honey, light butter, eggs, flour, bran flour, cornmeal, baking powder, salt

Taken from www.myrecipes.com/recipe/whole-kernel-corn-cornbread (may not work)