- Serves 8.
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 Tablespoons butter, melted
- 1 egg
- 1 cup fresh corn kernels (about 1 ear of corn)or 1 can (7 oz.) corn kernels, drained
- 1 jar (4 oz.) pimientos, drained
- 1/4 cup chopped green onions, about 2 medium
Heat oven to 450°. Place an 8-inch, cast-iron skillet in oven to heat.
Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium-size bowl. Whisk together the milk, two Tablespoons of melted butter, and egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels, pimientos, and green onions until evenly distributed.
Carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining one Tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Bake for 20 to 25 minutes or until the top of the cornbread is golden and begins to crack slightly.
Remove skillet to wire rack and let cornbread cool 10 minutes. Invert skillet onto cutting board; remove skillet, leaving corn- bread on cutting board. Cut cornbread into wedges and serve warm.