1 (6 ounce) can whole kernel corn, drained
1/2 cup butter
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon baking powder
2 eggs
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 cup wheat germ
Preheat the oven for 450 degrees F (220 degrees C). Lightly grease an 8x8 inch loaf pan.
In a large bowl, mix drained corn from the cob and butter. Mix in the cornmeal, salt, baking powder, eggs, brown sugar, vanilla and whole wheat flour. Pour the batter into the prepared pan.
Place cream cheese, softened, in an electric blender or food processor. Blend the corn mixture with the margarine mixture. Spread a layer of batter over the cream cheese and cream cheese mixture, and evenly distribute it over the entire surface of the loaf. Bake in preheated oven for 60 minutes until a toothpick inserted into the center of the loaf comes out clean.
Delicious and scented!
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