SKILLET CORN BREAD

1 (12-ounce) can vacuum-packed golden kernel corn with sweet peppers, divided use
4 tablespoons butter or margarine, divided use
2/3 cup milk
1 egg
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 1/2 teaspoons double-acting baking powder
3/4 teaspoon salt

Measure 1/2 cup corn; set aside.

In 10-inch skillet over low heat, melt butter or margarine. Spoon 2 tablespoons melted butter or margarine into medium bowl; with fork, stir in milk, egg, and remaining corn with its liquid; set aside.

In large bowl, mix cornmeal, flour, sugar, baking powder, and salt. Stir milk mixture all at once into cornmeal mixture just until cornmeal mixture is moistened.

Into remaining 2 tablespoons melted butter or margarine in skillet, evenly spoon batter; sprinkle reserved corn on top.

Cover skillet; over low heat, cook 25 to 30 minutes until toothpick inserted in center of bread comes out clean.

Makes 8 accompaniment servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980