3Tablespoonssalted butter, cut into pieces, or use bacon grease
Place cast-iron skillet in the oven and preheat to 375 degrees F.
In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.
In a large mixing bowl mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
Add the butter to the cast iron skillet and allow to melt.
Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Gently stir in frozen corn.
Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan.
Pour the batter immediately into the pan, smoothing into an even layer.
Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.
Cut into wedges and serve.
Buttermilk: If you don’t have buttermilk on hand, mix 1 Tablespoon lemon juice or vinegar with 1 cup of milk. Allow to rest for 5 minutes before using.Sugar: Traditional southern cornbread doesn’t have very much, if any, sugar and although this recipe isn’t very sweet at all, you could reduce the sugar if desired.Freezing Instructions: Allow cornbread to cool completely and remove from cast iron skillet. Wrap tightly in plastic wrap and store in a freezer safe container for 2-3 months. Allow to thaw at room temperature.