Finishing the freshly baked surface of this corn bread with butter and salt adds big flavor to every bite. To keep the bread moist, seal the cooled bread in plastic wrap, and don’t slice it until you’re ready to serve.
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/3 cups cornmeal
2 teaspoons baking powder
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper
1 cup frozen corn kernels, thawed
1 cup fat-free milk
3 tablespoons butter, melted and divided
2 tablespoons honey
3 large eggs
Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and pepper in a large bowl; stir well with a whisk.
Place corn and milk in a blender or food processor; process until smooth. Add 2 tablespoons butter, honey, and eggs; process until combined. Add milk mixture to cornmeal mixture; stir just until combined.
Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.
Yield: 12 servings (serving size: 1 piece)