4 Ways with Skillet Corn Bread

Preheat oven to 425°F. Place the 1 tablespoon butter and the 1 tablespoon oil in a 10-inch cast-iron or other heavy oven-going skillet. Heat in oven for 5 minutes; do not heat longer or mixture may burn.

Meanwhile, in a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside. In a small bowl combine eggs, milk, and the 1/4 cup oil. Add egg mixture all at once to flour mixture. Stir just until moistened.

Pour batter into the prepared skillet, spreading evenly. Return skillet to oven. Bake for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.

Meanwhile, if desired, prepare honey butter: In a medium mixing bowl beat the 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds. Add honey; beat on high speed about 1 minute or until fluffy.

To serve, cut hot corn bread into wedges. If using, serve with honey butter.