Step 1

Place cast-iron skillet in the oven and preheat to 375 degrees F.

Step 2

In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.

Step 3

In a large mixing bowl mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.

Step 4

Add the butter to the cast iron skillet and allow to melt.

Step 5

Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Gently stir in frozen corn.

Step 6

Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan.

Step 7

Pour the batter immediately into the pan, smoothing into an even layer.

Step 8

Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.

Step 9

Cut into wedges and serve.