Corn bread is the simplest of the holiday dish lineup, which, unfortunately, leads to it being the most challenging to nail. Nothing hurts like seeing a pan of untouched corn bread, and I want to help you avoid that heartbreak. I learned that the key to corn bread is maintaining moisture from start to finish. That’s why I’ve been adding canned creamed corn to my batter for years now. Once you master the moisture, sky’s the limit for flavor combinations. This version has garlic galore, but if you want a seafood restaurant chain vibe, grate cheddar into the batter. If you’re yearning for a kick, try 2 tablespoons of diced jalapeño.

Preheat the oven to 400°F.

In a  large bowl , whisk together the flour, 11/2 cups of the cornmeal, the thyme, baking powder, baking soda, sugar, and salt.

In a  medium bowl, lightly beat the eggs. Add the milk, creamed corn, and garlic and whisk together well.

Use a rubber spatula to fold the wet ingredients into the dry ingredients until there aren’t any dry pockets. The batter will thicken up.

Measure out 3 tablespoons of the melted butter and set aside. Stir the remaining melted butter into the batter until well combined.

Over medium heat, pour the reserved melted butter into a  nonstick pan, and when it begins to bubble, sprinkle the remaining 3 tablespoons cornmeal evenly across the pan. Pour the batter into the pan and use a spoon or spatula to even it out on the top. Let the batter cook on the stovetop for 2 minutes before transferring to the oven.

Bake until a golden crust forms, 25 to 30 minutes. Let rest for 10 minutes before cutting. Serve with more butter, of course.