Whole Kernel Corn Bread - cooking recipe

Ingredients

3 Tbsp. plus 1/2 tsp. vegetable oil, divided
1 c. all-purpose flour
1 c. fresh corn, cut from cob or frozen, thawed
2/3 c. yellow cornmeal
1/3 c. whole wheat flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground red pepper
1 c. skim milk
1 egg

Preparation

Coat a 9-inch cast-iron skillet with 1/2 teaspoon oil.
Place skillet in a 425\u00b0 oven for 10 minutes.
Combine remaining 3 tablespoons oil and remaining ingredients in a bowl, stirring well.
Pour into skillet.
Bake at 425\u00b0 for 25 minutes, or until a wooden pick inserted in center comes out clean.
Cut corn bread into wedges.
Yields 12 servings.