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1 cup all-purpose flour
1 cup yellow or white cornmeal
1 teaspoon sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 large egg
1 cup milk
⅛ cup olive oil or melted butter or bacon drippings
1 generous heaping cup canned creamed corn
6 pieces of bacon, cooked crisp and cut into pieces--optional
2 tablespoons butter
Mix flour and cornmeal. Add sugar, baking powder and salt. Using a wire whisk, mix until well combined and set aside. In a separate bowl, mix egg, milk and oil. Add wet ingredients to the dry ingredients and mix until just combined. Add creamed corn and mix until just combined. If adding the bacon, stir into mixture. Do not over mix. Set aside.
Meanwhile, heat 2 tablespoons butter in 10-inch cast iron skillet. Once butter is melted and pan is hot, pour batter directly into warm skillet.
Place skillet immediately in the center of cooking grate. Place lid on grill and cook over Indirect high heat (about 450º) for 35-40 minutes or until toothpick comes out clean when placed in the center.
Cut and serve from panwhile still warm.