EAST COAST GRILL CORNBREAD (for six to eight)
2 cups all purpose flour
1 cup yellow cornmeal
¾ cup white sugar
½ teaspoon salt
1 tablespoon baking powder
2 large eggs
1-1/2 cups whole milk
1-1/2 tablespoons vegetable oil
¼ cup melted butter
2 cups fresh or frozen corn kernels
1.Preheat the oven to 350*. Lightly oil a 9 inch cast iron skillet and put it in the oven to heat up.
2. In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and corn and stir until just mixed.
3. Remove the hot cast iron skillet from the oven and pour the batter into it, then give the pan a smack on the countertop to even it out. Return pan to the oven and bake, approximately 1 hour, until the cornbread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
from the East Coast Grill, Cambridge, Massachusetts, adapted for the New York Times