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. <\/p>\n
1\/3\u00a0 cup\u00a0all-purpose flour (about 1 1\/2 ounces)
1 1\/3\u00a0 cups\u00a0cornmeal
2\u00a0 teaspoons\u00a0baking powder
3\/4\u00a0 teaspoon\u00a0salt, divided
1\/2\u00a0 teaspoon\u00a0coarsely ground black pepper
1\u00a0 cup\u00a0frozen corn kernels, thawed
1\u00a0 cup\u00a0fat-free milk
3\u00a0 tablespoons\u00a0butter, melted and divided
2\u00a0 tablespoons\u00a0honey
3\u00a0 large eggs
Cooking spray<\/p>\n
Preheat oven to 400\u00b0.
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\u00b0 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. <\/p>\n
Yield: 12 servings (serving size: 1 piece)<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00a0 cup\u00a0all-purpose flour (about 1 1\/2 ounces)1 1\/3\u00a0 cups\u00a0cornmeal2\u00a0 teaspoons\u00a0baking powder3\/4\u00a0 teaspoon\u00a0salt, divided1\/2\u00a0 teaspoon\u00a0coarsely ground … <\/p>\n