Pender Island Cornbread

Adjust the oven rack to the middle position and preheat the oven to 375 degrees F.

Whisk together the milk, sour cream/yogurt and egg until well blended.

Combine the dry ingredients in a bowl. Add the milk and egg mixture to the dry ingredients along with the creamed corn, green onions, chili flakes and mix well. Allow this mixture to sit on the counter for 5-10 minutes while you prepare the pan.

Add some bacon fat or vegetable oil to a 5”x8” loaf pan and heat it in the oven for 5-10 minutes until shimmering.

Pour the batter into the preheated pan and bake in the oven for 30-40 minutes, or until the top is lightly brown and the sides have pulled away from the pan (or when a toothpick inserted into the center will come out clean). Cool for 10 minutes before removing from the pan. Serve warm.

Wrap fully cooled leftovers tightly in foil for consumption the next day.