Custard Filled Cornbread With Corn Kernels

Directions

1. 1
   Preheat oven to 400°.
2. 2
   In a large bowl, sift together cornmeal, flour, sugar, baking soda and salt.
3. 3
   Make a well in the center of the dry ingredients and pour in the buttermilk and eggs; stir until almost blended.
4. 4
   Stir in 1 cup of milk and the corn kernels until just combined.
5. 5
   Do not overmix.
6. 6
   Pour the butter in a 10-inch cast-iron skillet and heat in the oven until melted. Remove and swirl to coat bottom and sides.
7. 7
   Scrape batter into the hot pan and sprinkle with remaining 1 1/2 cups of milk.
8. 8
   Bake 30 to 35 minutes or until golden brown and crusty on outside but still quivers slightly when the pan is shaken.
9. 9
   Cut into thick wedges and serve hot with sweet butter.