We had this Monday night with our Chicken Chili and it turned out really well. Since one of my goals this year is to cut out a lot of the processed and pre-packaged foods we use, i had to come up with a cornbread recipe. I sinned a little and didn't use the cast iron skillet (I know, the horrors!) but it still turned out well!
1 cup cornmeal (don't forget to store this in the fridge so it doesn't go bad)
1/2 cup flour
1/4 cup sugar
1 tbsp baking powder
1 can corn
4 tbsp butter melted
Whisk dry ingredients together, set aside. Drain corn and add to liquid measure, fill with milk to 1 1/4 cup. Using immersion blender (this has become a kitchen must have), blend milk and corn leaving some whole kernels. Add with butter and egg to dry ingredients, stirring to combine.
Pour into greased 8 X 8 Pyrex dish (or greased preheated cast iron skillet) and bake at 350 for 30 minutes.
Serve warm with lots of butter!