Cornbread with Creamed Corn

Cornbread with Creamed Corn
2 c. yellow cornmeal
1 t. kosher salt
¼ c. sugar
2 t. baking powder
½ t. baking soda
1 c. buttermilk
2 eggs
1 c. canned creamed corn
2 T. melted butter
2 T. canola oil
Preheat oven to 425º. Place a 9 or 10” cast iron skillet in the oven to preheat. In a bowl, combine cornmeal, salt, sugar, baking powder, and 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 just to combine. If the batter will not pour, add more buttermilk to the batter. Swirl canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 18-20 minutes. Notes: This was the best cornbread I have ever made. I used stone ground corn (Bob's Red Mill). It is essential to preheat your skillet. For one batch I added a small can of diced green chilies with the creamed corn. That was excellent too.