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Export 9 ingredients for grocery delivery
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.
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