Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Skillet Cheese Cornbread

2 cups yellow cornmeal
2 t. baking powder
½ t. baking soda
¼ t. salt
1 (14.75-ounce) can cream-style corn
1¼ cups buttermilk
2 large eggs
¼ cup honey
3 T. vegetable oil
1 cup shredded cheddar cheese

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Preheat oven to 400°F. Place a 10” cast iron skillet in oven to heat while making batter. In a large bowl, combine cornmeal, baking powder, baking soda and salt. Whisk corn, buttermilk, eggs, honey and oil in a medium bowl until well blended. Add to dry mixture with cheese, stirring until moistened. Remove skillet from oven and quickly spray with vegetable cooking spray; pour in batter (batter should sizzle on contact). Bake for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cut into wedges and serve warm. Makes 8 servings.