Cook corn from the cob, canned or defrosted frozen kernels
Preheat oven 400°
Spray pans with cooking spray
Flour mixture
Combine in a large separate bowl:
¾ C all purpose flour
¼ C oat bran
1 C corn meal
4 t baking powder
¾ t salt
¼ C sugar
Corn mixture
Combine in medium bowl using a hand mixer:
1 C 1% low fat milk
2 large eggs
1 ½ T vegetable oil
1/2 C whole kernel corn, cooked
2 T melted butter
¼ C honey
Add wet ingredients to dry mixture.
Using hand mixer, lightly mix in ½ whole kernel corn, cooked.
By adding the corn in twice you get the flavor and the second addition, you get the texture of biting into corn kernels.
Bake for 20-25 minutes/until wooden pick inserted in the center comes out clean.
Small loaf pans: 18 minutes
Muffins: 15 minutes
10” skillet: Oil pan & preheat before pouring mixture into it (time unknown)
