by Noah Maxin

  Ingredients

    * 2 cups yellow cornmeal
    * 1 teaspoon kosher salt
    * 1 tablespoon sugar
    * 2 teaspoons baking powder
    * 1/2 teaspoon baking soda
    * 1 cup buttermilk
    * 2 eggs
    * 1 cup creamed corn
    * 2 tablespoons canola oil

  Directions

  Preheat oven to 425 degrees F.

  Place a 10-inch cast iron skillet into the oven.

  In a bowl, combine the cornmeal, salt, sugar, baking powder, and
  baking soda. Whisk together to combine well.

  In a large bowl, combine the buttermilk, eggs, and creamed corn,
  whisking together to combine thoroughly. Add the dry ingredients to
  the buttermilk mixture and stir to combine. If the batter will not
  pour, add more buttermilk to the batter.

  Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter
  into the skillet. Bake until the cornbread is golden brown and springs
  back upon the touch, about 20 minutes.