Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 can (14.75 oz) creamed corn
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your 10 inch cast iron skillet on the stove over medium heat and melt 2 tbsp of the butter, swirling it to coat the sides. Note: This prevents sticking and fries the edges.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs into the buttermilk and creamed corn.
  4. Stir the remaining melted butter into the wet mixture until smooth.
  5. Pour the wet mixture into the dry ingredients.
  6. Fold the batter gently with a spatula until just combined. Stop as soon as the flour streaks disappear to avoid a tough bread.
  7. Pour the batter into the sizzling skillet, smoothing the top. Note: You should hear a loud sizzle the moment it hits the pan.
  8. Bake for 20-25 minutes until the top is mahogany colored and the edges pull away slightly from the pan.
  9. Let it rest in the pan for 5 minutes before slicing.