Home-Style Corn Bread

Warm corn bread makes for the perfect holiday meal accessory.

To reduce fat, use low-fat milk and olive oil instead of butter. Grease the pan with vegetable oil cooking spray. Mix in fresh corn -- it adds more fiber and vitamins.




Prep time: 10 minutes
Cooking time: 20 minutes

You Will Need
Vegetable oil cooking spray
1 ear corn or 2/3 cup frozen corn (thawed)
1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup 1% low-fat milk
1/4 cup olive or canola oil
1 egg
1 tablespoon honey

What to Do
1. Preheat oven to 435°F. Lightly grease an 8 x 8 x 2-inch baking pan with vegetable oil spray. Using a sharp knife, remove corn kernels. Set aside.

2. In a medium bowl, thoroughly mix the all-purpose flour, cornmeal, baking powder and salt.

3. In a small bowl, combine the corn, milk, oil, egg and honey, and beat well to mix.

4. Pour the egg mixture into the bowl with the flour and cornmeal. Quickly and thoroughly mix together.

5. Pour the batter into the prepared baking pan, scraping any batter off the sides of the bowl into the pan. Spread the batter evenly with a spatula.

6. Bake for 20 to 25 minutes or until lightly browned and a knife inserted in the center comes out clean. Cut into 1 3/4-inch squares and serve at once.

Makes: 16 pieces

Per piece: Calories 101, Saturated Fat 1 g, Total Fat 4 g, Sodium 131 mg, Cholesterol 14 mg, Protein 2 g, Carbohydrates 14 g, Fiber 1 g

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