Coating the skillet with melted butter gives this basic corn bread a crisp, buttery crust.
Preheat oven to 450°.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cornmeal, sugar, salt, and baking powder; set aside.
Place a 9-inch cast-iron or oven-proof skillet in oven for 10 minutes.
Combine 1 1/4 cups corn, milk, and 2 tablespoons butter in a food processor, and process until smooth. Add eggs, and process until just combined.
Add the milk mixture to cornmeal mixture, stirring until just moist. Stir in 1 1/4 cups corn.
Add 2 tablespoons butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake at 450° for 25 minutes or until a wooden pick inserted in center comes out clean.
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