Instructions: Heat oven to 425 . Into a large cast-iron skillet, pour the oil. Heat in oven until oil is hot but not smoking.

In a large bowl, mix the flour, cornmeal, egg, corn, cheese, and milk. If the mixture is too stiff, thin with a little more milk, although the batter should be somewhat stiff, and not too thin. Remove the hot skillet from the oven.

Scrape the batter into the skillet and spread evenly.

Bake in the 425 oven until golden brown, about 20 to 25 minutes. Remove the skillet to a wire rack to a wire rack to cool for 10 minutes. Cut the cornbread into wedges and serve warm.

Mix in tomatoes, onions, bell pepper, salad, mayo, mustard, lettuce, crumble on top salt and pepper to taste. Cover platter with lettuce, scoop mixture and spread over lettuce.

*Flour Power Tip - You can substitute regular all-purpose flour for the self-rising flour. Use 2 cups of regular all-purpose flour and mix in 1 tablespoon baking powder. Then make the recipe exactly as above.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.