Title: Whole-Kernel Corn Bread
Categories: Breads
Yield: 12 Servings

1/2 ts Vegetable oil
3 tb Vegetable oil
1 c All-purpose flour
1 c Fresh corn cut from cob or
-frozen, thawed
2/3 c Yellow cornmeal
1/3 c Whole-wheat flour
2 tb Sugar
2 ts Baking powder
1/2 ts Salt
1/4 ts Ground red pepper
1 c Skim milk
1 Egg

Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil. Place skillet in a
425 degree oven.

Combine remaining 3 tablespoons oil and remaining ingredients in a bowl,
stirring well; pour into skillet.

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

Per serving: 136 Calories; 4g Fat (29% calories from fat); 4g Protein; 21g
Carbohydrate; 15mg Cholesterol; 166mg Sodium

Serving Ideas : Cut corn bread into wedges.

Recipe by: Cooking Light, Jul/Aug 1994, page 77

Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.