Whole Wheat Cornbread

This wonderful cornbread recipe makes for a side dish quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. If you don't want to puree the corn, use an 8 oz can of creamed corn instead.

• Ready In: 45 mins
• Yields: 9 squares

Ingredients

• 1 1⁄4 cups  yellow  whole grain cornmeal (fine or medium)
• 3⁄4 cup  white whole wheat flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  cup corn kernels, fresh or 1  cup frozen corn kernels, thawed
• 1  large egg
• 3⁄4 cup low-fat milk
• 3  tablespoons canola oil
• 3  tablespoons honey or 3  tablespoons sugar

Directions

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. Add milk, oil and honey and pulse until combined.
5. Add the liquid ingredients to the dry ingredients and stir until just combined.
6. Scrape the batter into the prepared pan, spreading evenly.
7. Bake the cornbread until a toothpick inserted in the center comes out clean (25 to 30 minutes).
8. Let cool in the pan for 10 minutes. Serve warm or at room temperature.
9. Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.