Real Men make it from scratch!
Louisiana Skillet Cornbread


Ingredients
SERVINGS: 8
• 1 1/2 tablespoons bacon drippings (See Note 1)
• 1 cup yellow cornmeal (preferably stone ground)
• 1 cup all purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder (See Note 2)
• 1/2 teaspoon table salt
• 1 cup whole milk
• 4 tablespoons unsalted butter (1/2 stick, 2 ounces, melted)
• 2 large eggs (room temperature)
• 1/2 cup cream style sweet corn

Instructions

Preheat oven to 425° F. Add bacon drippings to 9-inch cast-iron pan. Place in oven to heat for 5 to 6 minutes.
While pan is heating, combine dry ingredients in a large bowl; set aside.
In a separate bowl, whisk milk and melted butter together. Add eggs and cream-style corn. Whisk until incorporated.
Add wet ingredients to dry ingredients, mixing only until all ingredients are incorporated.
Remove cast-iron pan from oven. Slowly pour in batter; smooth the top.
Bake for 25 to 30 minutes, or until the top is golden brown. Cut into wedges and serve with butter.
Yield: 8 servings.

Man, you just can't beat Jiffy, super easy and super good. All I add is honey while still warm.