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Preheat the oven to 425° and set an oven rack to the middle of the oven.
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Place a 9-inch Iron skillet in the oven to get really hot while you make the batter.
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In a large bowl, mix together flour with sugar, cornmeal, baking powder, salt and the cayenne if using.
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In another bowl, whisk together half and half cream or milk, eggs, maple syrup, oil, and 4 tablespoons of the melted butter.
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Add to the flour mixture and stir until just combined.
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Mix in the drained can of corn.
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Carefully remove the hot skillet from the oven.
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Reduce oven temperature to 375°
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Generously brush the bottom and the sides of the very hot skillet with the remaining 2 tablespoons of the melted butter. (you could also use Bacon Fat!) Remember to use potholders to hold the skillet.
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Pour the batter into the hot skillet.
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Place the skillet back into the oven on the middle rack using potholders.
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Bake for 25-30 minutes or until the center of the cornbread is firm, and a cake tester comes out clean inserted into the center.
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Allow to cool for 10-15 minutes before serving.