Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside to heat for at least 10 minutes.
Warm your buttermilk slightly so it doesn’t seize the melted butter.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a second bowl, whisk buttermilk, eggs, melted butter, and oil until smooth. Stir in the creamed corn.
Pour the wet mixture into the dry. Stir just until combined—a few lumps keep it tender.
Carefully remove the hot skillet from the oven. Add bacon drippings or a knob of butter and swirl to coat. It should sizzle.
Pour the batter into the hot pan. You’ll see the edges set immediately—that’s your crust forming.
Bake 18–24 minutes, until the top turns deep golden and a toothpick comes out with a few moist crumbs.
Cool 10 minutes in the skillet to set the crumb. Slice and serve warm with butter and honey if you like.
Don’t overmix. Stop as soon as no dry streaks remain.
Use room-temp eggs so the batter blends smoothly.
Check early. Ovens vary; start peeking at 18 minutes.
