Clean Eating Corn Bread

(Makes 15 pieces, or 1 – 9X5 pan)

Ingredients:

1 cup plain yellow corn meal

1 cup corn flour

1/2 cup whole wheat pastry flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/2 teaspoon salt

4 tablespoons honey

1 cup plain Greek yogurt

1/2 cup plain, unsweetened soy milk (regular milk works too)

2 whole eggs

1 tablespoon olive oil

1 cup frozen corn, no sugar added (optional)

DIRECTIONS:

1. Preheat oven to 425 degrees F.
2. In a large mixing bowl, mix your dry ingredient together with a whisk.
3. In a separate large mixing bowl, mix your wet ingredients, including the frozen corn.
4. Fold the wet ingredients into the dry ingredients until just barely blended. Lumps are okay. Don’t over mix.
5. Scrap your batter into your baking dish and bake for 15 -20 minutes. If you think you need longer than 15 minutes, check it every minute thereafter, or you’ll end up with burnt corn bread. If you like a lighter color on top, place a sheet of aluminum foil over the top for the last 5 minutes of backing.
6. Corn bread is done baking when you can poke it with a toothpick and it comes out clean.
7. Slice into 15 pieces, and serve while it’s hot!

The original recipe for this can be found through Pinterest by clicking HERE