Title: Whole Kernel Cornbread
Categories: Breads
Yield: 12 Servings

1/2 ts Vegetable oil
1 c All-purpose flour
1 c Fresh whole kernel corn;
-thawed
2/3 c Yellow cornmeal
1/3 c Whole wheat flour
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Ground red pepper
1 c Skim milk
3 tb Vegetable oil
1 lg Egg; lightly beaten

Preheat oven to 425.

Coat a 9 inch cast iron skillet with 1/2 teaspoon oil; bake at 425 for 10
minutes.

Combine flour and remaining ingredients stirring well; pour into hot
skillet.

Bake at 425 for 25 minutes or until a wooden pick inserted in center comes
out clean. Cut into wedges. Yield 12 servings.

Recipe by: Unknown Cooking Magazine

Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997