Black Pepper Corn Bread

• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1 1/3 cups cornmeal
• 2 teaspoons baking powder
• 3/4 teaspoon salt, divided
• 1/2 teaspoon coarsely ground black pepper
• 1 cup frozen corn kernels, thawed
• 1 cup fat-free milk
• 3 tablespoons butter, melted and divided
• 2 tablespoons honey
• 3 large eggs 
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• Cooking spray

Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and pepper in a large bowl; stir well with a whisk.

Place corn and milk in a blender or food processor; process until smooth. Add 2 tablespoons butter, honey, and eggs; process until combined. Add milk mixture to cornmeal mixture; stir just until combined.

Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.
 
Serves 12; 144 calories.

VERDICT: I like that this has real corn in it, since we always have some kicking around in the freezer, and I'm intrigued by the idea of mixing all the wet ingredients together in the blender, but the bread itself turned out rubbery.  I didn't get the salt on the top very evenly sprinkled, either, so intermittent bites were incredibly salty.  Toss.