Skillet Double Cornbread

Skillet Double Cornbread
Nonstick vegetable spray
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup milk
1/4 cup corn oil
1 egg
1 can (15 1/4 ounces) whole kernel corn, drained
Preheat oven to 400 degrees. Coat a 9- or 10-inch cast iron skillet with nonstick vegetable spray. Place in oven for 5 minutes to preheat.
In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, salt and pepper.
In another bowl, whisk together milk, oil and egg. Add liquid to dry ingredients, along with the canned corn. Stir until all ingredients are moistened and combined. Spoon into prepared and preheated skillet or pan.
Bake until cornbread is firm and golden, and pulls away from the sides, 20-25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temperature.
Serves six to eight.
Nutrition values per serving: 261 calories, 10 g fat, g carbohydrates, 3 g fiber, 6 g protein, 31 mg cholesterol, 465 mg sodium.
Canned Food Alliance

File: 'fd castiron.rec1' in 'dpa'