Corn bread with creamed corn

One advantage of this recipe is that unlike many, it doesn’t call for buttermilk, which I never automatically have on hand.

Ingredients

• 1 1/4 cups plain cornmeal
• 1 cup all-purpose flour
• 4 tablespoons sugar (omit if that offends you)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 eggs, lightly beaten
• 1 stick (1/2 cup) unsalted butter, melted
• 1 (14.75-ounce) can creamed-style corn

Preheat oven to 425. Prepare 10-inch cast iron skillet (grease – butter or reserved bacon grease preferred)

Mix dry ingredients in a bowl; mix wet ingredients separately and add to dry. Mix until just combined.

Bake 17-21 minutes; pull before it overbakes and dries out.

If necessary, slide a table knife backward around the sides to make sure it will come loose from the skillet. Place cooling rack on top of skillet. Using potholders or oven mitts, flip.

Serve with butter and whatever – molasses, honey, syrup, fruit, jam. Or with chili or bean soup.