Dry

2 cups cornmeal

½ cup cane sugar

4 tsp baking powder

1 tsp salt

Wet 

16 fl oz buttermilk

½ cup melted unsalted butter

2 eggs 

Additional Ingredients

1 cup sweet corn

Avocado oil for greasing pan

Preheat oven to 425 with convection. Preheat a 12 inch cast iron skillet in the oven while it comes up to temp. 

Mix your dry ingredients and wet ingredients in separate bowls. Combine together and add the corn kernels.

Take out the cast iron and grease liberally with avocado oil. Immediately pour in the batter and return it to the oven. 

Bake for approximately 25 minutes or until the middle is set. 

Serve immediately. 

Recipe by @cookingwithcliffy