Whole-Grain Cornbread
"Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. If you don't want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients...."
INGREDIENTS
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1 1/4 cups yellow cornmeal, preferably whole-grain (see Tips)
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3/4 cup white whole-wheat flour (see Tips)
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup corn kernels, fresh or frozen, thawed
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1 large egg
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3/4 cup low-fat milk
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3 tablespoons canola oil
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3 tablespoons honey or sugar
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