Preheat oven to 425 degrees F.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal
, salt, sugar
, baking powder, and baking soda
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 to combine. If the batter
will not pour, add more buttermilk to the batter.
Swirl the 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 20 minutes.