Cornbread

Cornbread

1 c yellow cornmeal
1/2 c all-purpose flour
1/2 c whole-wheat flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c cream corn, undrained
1/2 c whole kernel corn
1/2 c buttermilk
1/4 c milk
1 egg
2 tbsp canola oil

Preheat oven to 425. Lightly grease a 9 inch cake or pie pan.

In a large bowl, stir together the cornmeal, flours, sugar, baking soda and powder, and salt. Make a well in the center.

In a medium bowl, stir together the remaining ingredients. Pour into the well, stirring just until moistened. Spoon into the baking pan. Lightly spray the top of the batter with vegetable oil spray.

Bake for 20-25 minutes, or until a wooden toothpick or cake tester comes out clean from center. Let cool 5-10 minutes before cutting.