Old Fashioned Skillet Corn Bread


Recipe by Sia Hills, Thrifty NW Mom

1 can (15 oz.) Libby's® Whole Kernel Sweet Corn (drained, liquid set aside for use in recipe)
1⁄2 c corn liquid (from Libby's® can)
1 c all-purpose flour
1 c yellow cornmeal
1 tbsp baking powder
1⁄2 tsp salt
1⁄4 c granulated sugar
1⁄2 c milk
1⁄3 c butter melted
1 egg

Preheat oven to 400 degrees.

Prepare cast iron skillet pan, but brushing with melted butter or oil.

Mix together flour, cornmeal, baking powder and salt in one bowl.

Add in the sugar.

Add the (15 oz.) Libby's® Whole Kernel Sweet Corn, liquid from the Libby’s® Whole Kernel Sweet Corn can, milk, butter and egg to the bowl.

Mix together until just combined.

Pour into prepared cast iron skillet and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.