Moist Cornbread (iron skillet)
- 1 c yellow cornmeal
- 1 c all-purpose flour
- 1 1/2 sp baking bowder
- 1/2 tsp salt
- 1/2 tsp chili powder
- 2 large eggs
- 1/2 c sour cream
- 1 c half-n-half
- 6 T (3/4 stick) butter, melted
- 2/3 c fresh or frozen corn, thawed & drained if frozen
Position rack in center of oven & preheat to 400F
Generously butter the sides and bottom of 8 or 10 inch cast iron skillet. In large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt & chili powder. In medium bowl, whisk together the eggs, sour cream, half-n-half, 4T melted butter (allow to cools slightly before adding) and corn. Add the egg mixture tot he cornmeal mixture and stir well until just combined. Do not overmix.
Heat skillet over medium heat. Pour cornmeal batter into the skillet, jiggling the skillet slightly to level out th ebatter.
Bake in oven for 10 minutes. Remove the skillet from the oven & pour the remaining 2 tablespoons of melted butter over the top. Return to the oven & continue baking until golden brown and a toothpick inserted in center comes out clean, about 10 minutes more. Cool. Cut into wedges & serve.