Corn Bread

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Everyone likes corn bread and this recipe is particularly nutritious, moist and delicious. It is so easy, that once I made seven times the recipe, with the participation of 20 kindergartners. We were making it for a school Thanksgiving party. It was a real hit with people coming back for more until it was all gone. By the way, when you do this with 20 five and six year olds, it's no longer a "Quick and Easy" recipe... but that is another story.

Ease: super quick Type: breakfast, snack, dessert, brunch Prep Time: 15 minutes Total Time: 30 minutes Yield: 6-8 servings or 12 muffins

Cook's notes

About 2 1/4 cups frozen corn will yield 1 1/2 cup thawed.

Polenta is very coarse corn meal. If you use polenta, you will get a course, delightfully crunchy texture. If you use corn flour, you will get a smooth, almost fluffy texture. If you use a mix of flour and polenta, you will get something in between. You can also use only polenta and omit the whole wheat pastry flour entirely.

If using corn flour, choose between blue or yellow depending upon the color you prefer. Using both yellow and blue at the same time will create a displeasing color. I have, however, made one recipe of blue and one recipe of yellow and then folded the batter together in the pan to create a ribbon. It was very pretty.

Ingredients

1c polenta or yellow or blue corn flour
1/2 c whole wheat pastry flour
2 t baking powder
1/2 T baking soda
1 c nonfat yogurt
1/2 c nonfat or low fat milk
2 large eggs
2 T canola or safflower oil
2 T light honey
1/2 t vanilla
1 1/2 c frozen corn kernels, thawed

Steps

• Preheat oven to 425° F convection or bake. Lightly oil an 9" x 13" baking pan or muffin pan. If nonstick, no need to oil.
• Mix polenta, flour, baking powder and baking soda.
• Whisk together the remainder of ingredients in large mixing bowl. Add the dry ingredients and gently stir just enough to thoroughly mix. Fold in the corn. Overly energetic mixing will cause the bread to be tough. Pour into prepared pan.
• Bake for about 10-15 minutes, until inserted toothpick comes out clean and bread is firm in the center and golden around the edges. serve warm
• Left over cornbread will freeze very well.

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