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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A whole foods, healthy recipe with whole corn kernals- moist, sweet and delicious. from Christina Pirello's book Christina cooks everything you always wanted to know about whole foods Ingredients:
2 cups whole wheat pastry flour |
1 cup yellow cornmeal |
2 1/2 teaspoons baking powder |
1 pinch sea salt |
1/2 teaspoon ground cinnamon |
1/2 cup extra virgin olive oil |
2 tablespoons brown rice syrup |
2/3-1 cup plain soymilk |
1/2 cup corn kernel (fresh or frozen) |
Directions:
1. Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish.
2. Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl. Whisking to impart air into the mixture.
3. Stir in the oil and the rice syrup. Slowly add the soymilk, mixing to create a smooth, spreadable batter. Fold in the corn.
4. Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch.
5. remove from the oven and set aside to cool before slicing.
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