Whole Kernel Corn Bread
Whole Kernel Corn Bread is an moderately easy dinner. Made with 3 tbsp. plus 1/2 tsp. vegetable oil, divided, 1 c. all-purpose flour, 1 c. fresh corn, cut from cob or frozen, thawed, 2/3 c. yellow cornmeal and 1/3 c. whole wheat flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
👨🍳 Instructions
Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil.
Place skillet in a 425° oven for 10 minutes.
Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well.
Pour into skillet.
Bake at 425° for 25 minutes, or until a wooden pick inserted in center comes out clean.
Cut corn bread into wedges.
Yields 12 servings.
🍷 Perfect Pairings
Complete your meal with these
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