Creamed Corn Cornbread

Place a 10″ cast iron skillet into the oven and preheat it to 425ºF. You want your pan to get nice and hot!

In a medium bowl, whisk together cornmeal, salt, sugar, banking powder and baking soda.

In a larger bowl, whisk together buttermilk, eggs and creamed corn. Add the cornmeal mixture to the buttermilk mixture and incorporate fully.

Pull the cast iron skillet out of the oven, carefully. It will be hot! Pour in the canola oil and tilt pan to coat. Pour the mixture into the hot skillet. It will sizzle a little on the edges; this is exactly what you want. Cook 15–20 minutes until cooked through or a toothpick inserted comes out clean.

Recipe from Alton Brown at Food Network.