Corn Bread

425° · 18-23 min

1 1/4 cups milk

1 cup cornmeal

1 cup all purpose or whole wheat pastry flour

4 tsp baking powder

3/4 tsp kosher salt

2 eggs, beaten

1/4 cup unsalted butter, melted

1 tsp vegetable oil

1 cup sugar

1/2 cup canned or defrosted frozen corn

1. Preheat oven to 425°, place 9-inch cast iron skillet in oven to

warm it.

(over)

2. Mix milk & cornmeal in small bowl, let soak 10 min.

3. Sift flour, baking powder & salt together in mixing bowl.

4. Beat cornmeal mixture, eggs, butter & sugar into flour mixture

until you have a smooth batter (~1 min).

5. Stir in corn.

6. Remove skillet from oven, swish vegetable oil on skillet to

coat, pour off excess.

7. Pour batter into skillet.

8. Bake until toothpick comes out clean (18-23 min).

9. Cut into wedges.