Martha's Vineyard Corn Bread

Martha's Vineyard corn bread is made with real bits of corn smashed into the corn meal batter.  My kids thought this corn bread smelled and tasted a little "like cake mommy".  Try this corn bread for dinner with pan fried catfish for dinner tonight.

Martha's Vineyard Corn Bread:

Serves:  12
Pre-Heat Oven:  350 degrees

1 cup yellow corn meal, like Arrowhead Mills
1 cup whole wheat white flour, like King Arthur's or all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 can whole kernel corn, smashed
1 cup none- fat yogurt
2 large eggs, beaten
1/2 cup melted butter

1.  Smash the whole kernel corn in the quisinart for 1 minute.

2.  In a large bowl mix the smashed corn, corn meal, flour, salt, baking powder, yogurt, eggs and melted butter together until all the ingredients have been incorporated.

3.  Pour the batter into a 9 x 13 inch baking dish and bake at 350 degrees for 30-35 minutes or until the toothpick comes out clean.  Allow to cool on a wire rack for 10 minutes.  Serve corn bread warm with honey and butter.