Whole Wheat Cornbread

• 1 14 cups yellow whole grain cornmeal (fine or medium)
• 34 cup white whole wheat flour
• 1 teaspoon baking powder
• 12 teaspoon salt
• 1 cup corn kernels, fresh or 1 cup frozen corn kernels, thawed
• 1 large egg
• 34 cup low-fat milk
• 3 tablespoons canola oil
• 3 tablespoons honey or 3 tablespoons sugar

1. Preheat oven to 350 degrees F.
2. Coat an 8-inch-square baking pan with cooking spray.
3. Whisk cornmeal, flour, baking powder and salt in a large bowl.
4. Pulse corn and egg in a food processor or blender until almost smooth.
5. Add milk, oil and honey and pulse until combined.
6. Add the liquid ingredients to the dry ingredients and stir until just combined.
7. Scrape the batter into the prepared pan, spreading evenly.
8. Bake the cornbread until a toothpick inserted in the center comes out clean (25 to 30 minutes).
9. Let cool in the pan for 10 minutes.
10. Serve warm or at room temperature.
11. Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days.
12. Reheat if desired.

cornmeal, whole wheat flour, baking powder, salt, corn kernels, egg, lowfat milk, canola oil, honey

Taken from www.food.com/recipe/whole-wheat-cornbread-520503 (may not work)