Whole food cornbread

So I am sure that I have posted this recipe in the past, but I love it so much I couldn't help posting it again!  I made this tonight, and as usual I added about 1/4 cup of honey during the step where you add the cream to the corn on the stove. It isn't in the original recipe, but I like things sweet!

I must credit this recipe to the wonderful Lisa at 100 Day of Real Food.  She has some really incredible recipes and advice for those looking to make the switch to a healthier, whole-food lifestyle.  And she does it on a budget.  BONUS

** modification 1:  Like I said up top, I add 1/4 cup of raw honey because I like it sweet and we eat it more as dessert than as a side with dinner

** modification 2:  I add more corn than it calls for.  I put 3/4 cup in the food processor and grate it down to a rough grit, and then add 1/2 cup of whole kernels

SERVES: 6-8 SIDE SERVINGS

INGREDIENTS

• ⅔ cup + 1 tablespoon whole-wheat flour
• ½ cup whole grain corn meal, preferably organic (I used Arrowhead Mills)
• 1 tablespoon baking powder
• ⅛ teaspoon salt
• 4 tablespoons butter
• ¾ cup corn kernels (I used unthawed frozen ones)
• ½ cup heavy cream
• 1 tablespoon 100% pure maple syrup
• 2 eggs
• ½ cup sour cream
• ½ cup freshly grated sharp cheddar cheese

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Whisk ⅔ cup whole-wheat flour together with corn meal, baking powder and salt.
3. In a small pan over medium heat melt the butter. Whisk in 1 tablespoon whole-wheat flour and keep whisking until it begins to brown. Add the frozen corn kernels and let thaw in pan for a minute. Pour in heavy cream and whisk entire mixture together until it thickens (should only take a couple minutes). Mix in tablespoon of maple syrup and remove from heat.
4. Add creamed corn mixture, eggs, sour cream and grated cheese to dry flour mixture. Blend together well without overmixing.
5. Pour batter into a square or round glass baking dish.
6. Bake for 25 minutes or until toothpick comes out clean.