Creamed Corn Spicy Cornbread
This cornbread has some interesting twists on your average cast-iron skillet cornbread.
Preheat oven and cast iron skillet to 450 degrees.
Combine 2 cups corn meal in a large mixing bowl with 1 tsp. salt, 1 tbsp. Sugar, 2 tbsp. baking powder, ½ tsp. baking soda. Whisk thoroughly to combine.
In another bowl, combine 1 cup of milk, cream or buttermilk, 2 eggs, and 1 cup creamed corn. (Optional: Add 1 jalapeno pepper, diced, with seeds for more spice, without for less. ½ cup jack or cheddar cheese.) Whisk to combine.
Add the dry mixture to the wet, whisking as you combine. If the mixture isn't rather loose, add more liquid.
Lightly Coat the hot skillet with cooking oil or spray. Pour the mixture into the skillet. Place skillet into oven.
Bake in the oven for approximately 20 minutes, or until deep golden brown.
Can be served with butter and honey, if desired. Delicious!