SKILLET CORN BREAD WITH HONEY BUTTER

1 tbsp butter
1 tbsp cooking oil
1 cup all-purpose flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp cracked black pepper
1/2 tsp salt
1 cup milk
1/4 cup cooking oil or shortening, melted
2 eggs, slightly beaten
1/2 cup margarine or butter, softened
2 tbsp honey

Preheat oven to 425 degrees

Place 1 tablespoon butter and 1 tablespoon oil in a large ovenproof or cast iron skillet. Preheat in oven 5 minutes.

In a medium mixing bowl, stir together the flour, cornmeal, sugar, baking powder, salt, and half the black pepper; make a well in the center and set aside.

In another bowl, blend together the milk, cooking oil or shortening, and eggs. When blended, add all at once to the well in the dry mixture. Stir just until dry mixture is moistened. Batter will be lumpy.

Spoon batter into the prepared pan and spread with spoon. Sprinkle with the remaining black pepper.

Bake 20 minutes or until a wooden toothpick inserted in the center comes out clean.

While bread bakes, make the honey butter:
In a medium bowl, beat the softened butter for about 30 seconds with an electric mixer.  Add the honey and beat another minute or so until fluffy. Serve with the hot corn bread.

Yield: 8 servings

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