Cornbread with Roasted Corn

I have many recipes for Cornbread. This one has an additional layer of taste with Pan Roasted Corn.

Pan Roasted in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees
A 9" X 13" Casserole Pan buttered well.
A Cast Iron Skillet
A Food Processor or Blender

1 tsp Vegetable Oil
3 C Corn Kernels (your choice of fresh  or frozen) I don't recommend canned.
1 - 14 oz. Can of Sweetened Condensed Milk
3 Large Eggs, whisked well and set aside.
2 tsp Baking Powder
6 TBS Flour
1 tsp Vanilla
4 TBS Butter, room temperature, soft.
1/2 tsp Salt

In the Skillet:
Oil, until Hot.
Corn
Cook, stirring often for 10 - 12 minutes, until it begins to brown.
Remove and set aside.

In the Food Processor:
Corn
Mik
Butter
Vanilla
Purée until Creamy Smooth.

Add:
Eggs
Pulse just until incorporated.

Add:
Baking Powder
Flour
Butter
Salt
Pulse just until incorporated.

Spoon into the Pan.
Bake 40 minutes, until Golden Brown.

Serve Hot, slathered with Butter!

Enjoy!
Peace in the Kitchen.