Cornbread with Creamed Corn

Serves 8 - 10

1 1/4 cup plain cornmeal
1 cup all-purpose flour
1 tablespoon brown sugar 
1 tablespoon baking powder
1/2 tsp baking soda
1 teaspoon salt
2 eggs, lightly beaten
1/2 c milk
1/2 stick (1/4 cup)  butter, melted or 1/2 cup veg oil or melted shortening
1 (14.75 ounce) can creamed-style corn

Preheat oven to 400°F. Grease a 10" cast iron skillet or medium baking dish.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking power soda, and salt. Add the eggs, melted butter, and creamed corn and stir until just incorporated.

Pour the batter into the prepared skillet and smooth the top. Bake until cornbread is golden yellow, about 30-35 minutes. Remove from the oven and cool completely.
Serve with butter and honey.

Fun Facts:

Cornbread is thought of as a traditional Southern food, but Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers learned about ways to prepare corn from the Cherokee, Chickasaw, Choctaw, and Creek.