Instructions: Preheat oven to 400 degrees. Coat a 9- or 10-inch cast-iron skillet or heavy 9-inch square baking pan with nonstick cooking spray. Place skillet or pan in oven for 5 minutes to preheat.

In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, salt and pepper.

In another bowl, whisk together buttermilk, oil and egg. Add liquid to dry ingredients along with corn. Stir until all ingredients are moistened and combined. Spoon into preheated skillet or pan.

Bake until corn bread is firm, golden and pulls away from the sides - 20 to 25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temperature.

NOTES : This is best served warm while still crusty around the edges. Its good with butter for dinner, but also delicious when slathered with strawberry jam for breakfast. You can also make 12 muffins (bake 15 to 18 minutes) or 18 corn sticks (bake about 10 minutes).

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