Corn bread is a classic. The perfect accompaniment to chili, a super side in the summertime to all those vinegary fresh vegetable salads (if you actually feel like turning on the oven) and a best friend to anything barbecue.

I found the recipe I use most often on the back of a cardboard can of Quaker Corn Meal. Once I cut it out and stashed in my bread file, I have used it over and over, creating multiple variations using up leftover canned green chilies, apple sauce and even pumpkin puree. But by far the most delicious, moist and cake like variation is this one. Heat the cast-iron pan for a bout 5 minutes before adding the batter for a nicely browned crust and top the cornbread with sea salt and lots of ground black pepper before baking. You can’t go wrong and you won’t ever look back.

Classic Corn Bread
(makes one 8" corn bread)

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon sea salt plus 1/4 teaspoon more for the top
1 cup 2% milk
1/4 vegetable oil
1 egg, beaten
1 small (8 oz.) can creamed corn
1/8-1/4 teaspoon ground black pepper

Preheat oven to 400 degrees.
Grease an 8" cast iron skillet and place in the oven for about 5 minutes before adding batter.
Mix all the dry ingredients in a medium sized bowl (flour- 1/2 teaspoon salt). In a separate bowl, mix milk- creamed corn. Add the wet ingredients to the dry and stir to combine. Do not over stir.
Remove skillet from oven and pour batter into it. Sprinkle 1/4 teaspoon sea salt and 1/8-1/4 teaspoon black pepper over the top.
Bake for 28-30 minutes until edges are light brown and the top begins to crack. Cornbread is done when a tester inserted into the center comes out clean.
Allow corn bread to cool on a wire rack until ready to serve. Cut into wedges and serve from skillet.