Creamed Corn Cornbread

I was looking for a good cornbread recipe the other day and found this one.  I've only baked this in my cast iron skillet but I'm sure that you could modify it to back in whatever "dish" you prefer.

This recipe is courtesy of Alton Brown of The Food Network and it is fantastic - great with soup or just to eat a piece as a snack!

Peace out all and happy cooking!

CREAMED CORN CORNBREAD

2 C. yellow cornmeal
1 t. salt
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1 C. buttermilk
2 eggs
1 C. creamed corn
2 T. butter or canola oil

Preheat oven to 425 and place a 10" cast iron skillet in the oven.  In a bowl, combine cornmeal, salt, sugar, baking powder and baking soda.  Whisk together to combine well.  In a large bowl, combine buttermilk, eggs and creamed corn, whisking together to combine thoroughly.  Add dry ingredients and stir to combine.

Place butter in hot skillet to melt and swirl to coat (or swirl canola oil in hot skillet).  Pour the batter into skillet and bake until the cornbread is golden brown and springs back upon the touch - about 20 minutes.