1 c. yellow corn meal
1 c. all-purpose flour
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
About 1/3 c. salad oil
1 lg. egg
1 c. milk
1 (8 oz.) can corn, drained
1/2 c. sliced green onions (optional)
1/2 c. shredded Jack or Cheddar cheese (optional)

Use a cast-iron frying pan with lid. Set pan and lid side by side on top of sheepherder stove until a drop of water splashed in pan sizzles until it evaporates. This should take 10-15 minutes.

Meanwhile, in a large bowl, combine the dry ingredients and set aside. In another bowl, whisk together oil, egg, milk, corn, onions, and cheese. Stir into cornmeal mixture just until blended.

When pan is heated as directed, oil the inside of the pan. Pour batter into the pan and cover with lid. Cook for 20 minutes; lift off lid with a dry towel and quickly wipe off condensation from inside of lid. Recover pan. If bread is browning around edges, yet still moist in center, set pan on a trivet or ring of small stones to continue baking.

Check and wipe any condensation from lid at 10 minute intervals until bread springs back when lightly pressed in the center (about 30 minutes total). If desired, sprinkle with cheese; cover and cook until cheese is just melted. This can also be made in a Dutch oven over coals.