Ingredients
1/2 cup corn flour
1 cup cornmeal
1/2 cup Essential Eating Sprouted Flour
1 1/2 teaspoons sea salt
2 large egg whites
1/4 cup yogurt
1/2 cup water
1/4 cup butter, melted
1/2 cup maple syrup
1 cup frozen corn kernels, thawed
Preparation
Preheat the oven to 375 degrees In a large bowl, mix the dry ingredients. In a separate bowl, beat together the egg whites, yogurt, water, butter and syrup. Add the flour mixture to the liquids. Blend the ingredients and fold in the corn kernels. Pour the batter into a greased 8-inch square baking pan. Bake 25-30 minutes or until done.
