Extra Corny Corn Bread

*Adapted from the Better Homes and Gardens cookbook. The original recipe can be viewed online here. I thought the original recipe was too fluffy and didn't have enough of the corn flavor, so here's my version.

SERVES: 8
PREP: 15 minutes

INGREDIENTS:
3/4 cup all-purpose flour
1 cup cornmeal
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 cup milk
1/4 cup cooking oil or melted butter
2/3 cup frozen whole kernel corn, thawed


DIRECTIONS:
1. Preheat oven to 400 degrees. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. In a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in corn kernels.
3. Pour batter into a greased 10-inch cast-iron skillet or a 9-inch round baking pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm with butter and honey (optional).

OPTIONS:
1. For Corn Muffins, prepare as above except spoon batter into 12 greased muffin cups, filling two-thirds full.
2. For Green Chile Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese and one 4-ounce can diced green chili peppers, drained, in to the batter.

NUTRITIONAL INFORMATION:
8 servings

       Calories 222.6   

      Total Fat 9.1 g       

      Saturated Fat 1.2 g       

      Polyunsaturated Fat 2.5 g       

      Monounsaturated Fat 4.8 g   

      Cholesterol 54.7 mg   

      Sodium 302.7 mg   

      Potassium 157.3 mg   

      Total Carbohydrate 30.6 g       

      Dietary Fiber 1.8 g       

      Sugars 6.9 g   

      Protein 5.5 g