Recipe(tried): Unusually Moist Cornbread, Unusually Made

I've never been very successful with classic cornbread recipes. I came up with this one on my own. I promise you have never seen anything like it before but it works and the "cornbread" tastes great! It's also fast and easy to make!

UNUSUALLY MOIST CORNBREAD, UNUSUALLY MADE

2 cups of frozen corn niblets (not thawed)
1 1/2 cups of flour (plus a little more)
4 tablespoons of margarine, divided use
1 cup of cold milk
2 eggs
1/3 cup of sugar
1/4 cup of vegetable oil
2 teaspoons of baking powder
1/2 teaspoon of salt
favorite hot sauce to taste (optional)
Optional additions (added with the flour):
1/2 teaspoon of cayenne pepper and chopped scallions (green onions)
chopped chiles
sausage meat
smoked ham

Place a 10-inch iron skillet in your oven and preheat to 400 degrees.

Set aside the flour and 2 tablespoons of the margarine.

Place 2 tablespoons of margarine with the remaining ingredients into a blender. (I did said "unusual"). Puree the mixture until almost smooth. You want just a little bit of texture. Transfer the liquid to a mixing bowl.

Gradually add the flour mixing by hand until it is just incorporated. You should get a brownie batter consistency, meaning very thick, just short of turning into a dough. You may need the extra flour.

Put the remaining two tablespoons of margarine into the now hot skillet and pour the batter on top.

Bake in oven until golden brown, about 20 to 25 minutes.

Enjoy.

Steve Sheppard