This is one of my favorite corn breads. I have made it both by using the food processor to liquefy the corn and by using creamed corn from a can. I much preferred the first method. I didn't find the flavor of the whole wheat to be overpowering but I frequently bake with white whole wheat so perhaps I'm more accustomed to it. Next time I want to try this with 100% corn meal and no flour. I like the crumbly texture this gives the bread and use a locally produced corn meal which gives the bread extra flavor.
Flavor... Meh Like the idea of honey instead of a more processed sugar, but the flour & honey together tasted too much like some of the whole wheat sandwich bread recipes I make instead of like cornbread. May play around with the pureed corn idea though. Pros: Like the idea of the pureed corn, Cons: Could taste the white whole wheat flour too much.