Pacific Northwest: Taste

Sweet Southern Corn Bread One 10-inch cake Sweet and tender, this corn bread forms a crackly brown crust when it's baked in a preheated cast-iron skillet. The same batter can be baked with excellent results in a well-greased and floured muffin tin.

Oil for greasing pan 1 cup corn meal 1 cup flour 1 tablespoon baking powder 1 teaspoon salt 1 egg 1/3 cup brown sugar 1/3 cup corn oil, plus 2 tablespoons for the pan 1 cup milk 1. Lightly oil a 10-inch cast-iron skillet and place it in a 400-degree oven to heat. 2. In one mixing bowl, whisk together corn meal, flour, baking powder and salt. 3. In a separate bowl, beat the egg, then whisk in brown sugar and 1/3 cup oil, and finally the milk. Pour the egg mixture quickly into the corn meal mixture, stirring just enough to make a fairly smooth batter; do not overmix. 4. Use a hot pad to remove the heated skillet from the oven and pour in 2 tablespoons of oil. Transfer the corn-bread batter into the hot, oiled skillet, put back into the oven and bake for 25 minutes or until puffed and golden brown. Cut into 8 wedges and serve hot.