I've experimented with a lot of cornbread recipes, and this is the one that my family likes the best. It's moist without being wet and has kernels of corn throughout it for terrific texture.
Whole-Kernel Corn Bread
1 c flour
2/3 c cornmeal
1/3 c whole wheat flour
2 T sugar
2 t baking powder
1/2 t salt
1/4 t ground red pepper
1 15 oz can of whole corn
Liquid from corn plus milk to equal 1 c
1 egg
3 T oil
Butter or oil a cast iron skillet and heat it in the oven at 425 while you mix up the rest of the ingredients. Stir the dry ingredients together in a large bowl. Add the wet ingredients and mix together. Pour into the hot skillet. Bake for 20 to 25 minutes.
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