Prep time: 10 minutes
Cook time: 19 minutes
Serves: 4-6
INGREDIENTS
1 cup corn meal
1 cup whole wheat flour
2 tablespoons sugar or equivalent
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/4 cup sour cream
1/4 cup plus 2 tablespoons olive oil, separated
1 cup corn kernels
DIRECTIONS
Preheat oven to 425F. In a large bowl mix corn meal, flour, sweetener, baking powder, and salt. Whisk to mix.
In another bowl whisk the egg, then whisk in the milk, sour cream, and 1/4 cup olive oil. Pour these wet ingredients into the bowl with the dry ingredients, and with a rubber spatula stir to just combine. Stir in the corn kernels.
Heat the remaining 2 tablespoons olive oil in a 12" skillet over medium heat until a drop of water dances. Scrape dough in to the hot skillet, and spread evenly . Move the skillet to the oven, and cook for 18 minutes or until cooked through (test with a knife or cake tester to make sure it has set).
Serve warm. Butter makes it better, and a touch of raspberry jam adds decadence.
Tip: Cornbread is best eaten fresh, it tends to dry out the next day. So the moral of that story is eat up!
Photo and Recipe by Tod Dimmick
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