Cast-Iron Skillet Cornbread

This toothsome cornbread has a rich corn flavor. It is neither too smooth nor too sweet, more a classic hearty Southern take.  

Adapted from a recipe by Mark Bittman

4 tablespoons butter, olive oil, lard or bacon drippings
 cups Barton Springs Mill cornmeal (1 cup yellow + ½ cup red, or any combination of BSM cornmeal varieties)
½ cup Barton Springs Mill AP flour or premium AP
1 cup fresh or frozen corn kernels
1 ½ teaspoons baking powder
1 teaspoon salt
 cup sugar
2 eggs
1 ½ cups whole milk

    Put the fat in a 10-inch cast iron skillet or an 8-inch square baking pan. Place the pan in oven, and then heat to 375 degrees.

    While the oven's heating, combine the cornmeals and the flour in a medium bowl. Add the corn and toss to coat. In small bowl, whisk the eggs with the milk, and then stir into the dry ingredients, combining with a few swift strokes. (A few lumps are fine.) When the oven is hot and the fat has melted, remove the skillet or pan from oven, pour in the batter, and smooth out the top.

    Return the pan to the oven. Bake approximately 30 minutes, or until the top is lightly browned and the sides have pulled away from pan and a toothpick inserted into center comes our clean. Serve hot or warm.

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