Instructions: 1 15 1/(4-Ounce) can whole-kernel corn, drained

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 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 milk, oil and egg. Add liquid to dry ingredients, along with the canned corn. Stir until all ingredients are moistened and combined. Spoon into preheated skillet or pan.

Bake until corn bread is firm and 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.

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