tablespoons (30 ml) butter, plus more for serving
cups (480 ml) cornmeal
cup (60 ml) sugar
tablespoon (15 ml) baking powder
teaspoon (2.5 ml) baking soda
teaspoon (5 ml) salt
½ cups (360 ml) buttermilk
cup (60 ml) melted butter
ounces (355 ml) canned cream-style corn
cup (240 ml) finely chopped green onions
oven to 400 F (205C).
2 tablespoons (30 ml) butter to a cast-iron skillet and place in oven to heat
while preparing batter.
cornmeal, sugar, baking powder, baking soda, and salt to a bowl and whisk to
combine. In a separate bowl, whisk eggs with buttermilk, melted butter, cream-style
corn, and green onions. Pour wet ingredients into dry ingredients and mix to
remove hot skillet from oven and swirl to coat bottom with melted butter. Pour
batter evenly into hot skillet and place in oven.
for 15-20 minutes or until cooked through. Serve with butter.