Home-Style Corn Bread

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”16″ details=”” ]

[cooking_tip]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.[/cooking_tip]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 1/2 teaspoon salt
• 2/3 cup 1% low-fat milk
• 1/4 cup olive or canola oil
• 1 egg
• 1 tablespoon honey

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a medium bowl, thoroughly mix the all-purpose flour, cornmeal, baking powder and salt. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a small bowl, combine the corn, milk, oil, egg and honey, and beat well to mix. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Pour the egg mixture into the bowl with the flour and cornmeal. Quickly and thoroughly mix together. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”101″ calories_fat=”” fat=”4g” sat_fat=”” choles=”14mg” sodium=”131mg” carbs=”14g” sugars=”” protein=”2g” fiber=”1g”]

[/nutrition-info]

Originally Published in Reader's Digest