Olive Oil Corn Bread

If you are fixing corn as a side dish for dinner one night, consider throwing on a couple more ears, cutting the kernels off the cob and using them in this dish. If that sounds like too much work, just use frozen.

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup yellow corn meal
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2/3 cup skim milk
  • 4 tablespoons olive oil
  • 1 large egg
  • 1/2 cup fresh corn kernels
  • Preheat oven to 425 degrees F. Combine dry ingredients (flours through salt) in a large bowl. Whisk together milk, olive oil and egg in a small bowl, then pour into flour mixture. Combine until just moistened. Stir in corn kernels.
  • Spray an 8-inch baking pan liberally with cooking spray. Spread batter evenly over the bottom of the pan. Bake until top is golden and cake tester comes out clean, about 20 minutes. Serve warm.
  • Quick Tips
  • 1. If you’d rather make muffins, increase the milk to 1 cup (instead of 2/3 cup) and fill the muffin cups about 2/3 full. Use muffin cup liners. Makes about 12 muffins.
  • 2. Since it is frozen at its peak, frozen corn is the next best option if you are not using fresh corn. Skip the canned corn.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

2 responses to “Olive Oil Corn Bread”

  1. Samantha says:

    This was delicious!!! The perfect combo of sweet and savory. I’m trying to limit my use of vegetable oil, so this olive oil corn bread was just what I was looking for. Thanks!

  2. Lily Winter says:

    This is now our daily recipe. I cut the oil to 3 T and also use some oatmeal for part of the whole wheat flour as I like a rough texture. I bake it in a large cast iron pan. Thanks so much!!!

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