Categories: Corn, Quick Bread, Side Dish

Ingredients

• nonstick cooking spray
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour or 1/2 cup whole wheat flour
• 1 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 1/4 cups low-fat buttermilk
• 3 tablespoons honey
• 3 tablespoons canola oil
• 2 cups fresh corn kernels or 2 cups thawed frozen corn kernels

Directions

1. Position oven rack in the center of oven; preheat to 350°.

2. Lightly spray a 9 × 5 inch loaf pan with cooking spray.

3. In a big bowl, whisk together the flours, cornmeal, baking powder, and salt.

4. In another bowl, whisk together the egg, egg white, buttermilk, honey, and oil.

5. Add the wet ingredients to the dry ingredients, mixing just enough to combine them; stir in the corn.

6. Pour the batter into the prepared pan.

7. Bake until the top is golden brown and a wooden pick comes out with a few crumbs, about 45 minutes.

8. Let cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

9. Serving size-one 1-inch thick slice; calories 220, total fat 7 g, carb 36 g, fiber 3 g.

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