Ingredients:
- 2
tablespoons (30 ml) butter, plus more for serving
- 2
cups (480 ml) cornmeal
- ¼
cup (60 ml) sugar
- 1
tablespoon (15 ml) baking powder
- ½
teaspoon (2.5 ml) baking soda
- 1
teaspoon (5 ml) salt
- 3
eggs, whisked
- 1
½ cups (360 ml) buttermilk
- ¼
cup (60 ml) melted butter
- 12
ounces (355 ml) canned cream-style corn
- 1
cup (240 ml) finely chopped green onions
Method:
- Preheat
oven to 400 F (205C).
- Add
2 tablespoons (30 ml) butter to a cast-iron skillet and place in oven to heat
while preparing batter.
- Add
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
combine.
- Carefully
remove hot skillet from oven and swirl to coat bottom with melted butter. Pour
batter evenly into hot skillet and place in oven.
- Cook
for 15-20 minutes or until cooked through. Serve with butter.