Pre-heat oven to 425 F.
Place all "dry" ingredients in a mixing bowl and wisk them together.
Melt the butter in a small microwave safe dish for about 30 seconds if cold, 15 to 20 seconds if room temp.
Using a pastry brush and a bit of the melted butter paint a light coat on the cast iron skillet
In smaller bowl combine the milk, creamed corn & egg until fully blended.
Let batter rest 1 minute then spread evenly into skillet. Place in oven and bake 25 minutes or until toothpick inserted into cornbread comes out clean.
Cut & serve right from the skillet with Pork Stew w/ green chilies, Chayote and Beans or another favorite dish.
- 10.0in Cast Iron Skillet
- 1.0c Medium grind yellow cornmeal
- 1.0c all purpose flour unbleached
- 1/2tsp Salt
- 4.0tsp Baking powder
- 1.0 egg
- 4.0oz Cream style corn
- 2/3c milk
- 4.0Tbsp butter (unsalted)
- 1/2Tbsp pure maple syrup (optional)
Chilling in Minnesota