 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Ingredients:
2 ears corn, on the cob, kernels removed and cob scraped for milk |
2 cups self-rising medium to course ground cornmeal |
1/2 teaspoon baking powder |
1/2 cup yogurt or buttermilk |
1/2 soy milk |
1/2 cup water |
1/4 cup unbleached flour |
1 egg |
1 teaspoon olive oil |
1 teaspoon ghee |
3 teaspoons honey, optional |
Directions:
1. Preheat oven to 325 degrees F.
2. Mix the corn and milk from the corn into a large bowl with all other ingredients. Grease or oil an 8-inch pan, and then dust it evenly with cornmeal. Pour in cornbread mixture and bake for 30 to 40 minutes.
|
|