Ingredients: 2 cups yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (14.75-ounce) can cream-style corn 1 1/4 cups buttermilk 2 eggs 1/4 cup honey 3 tablespoons vegetable oil 1 cup shredded cheddar cheese

Recipe Info Category: Skillet Rating: 3 Contributor: Gina Mills

Preheat oven to 400°F. Place a 10-inch cast iron skillet in oven to heat while making batter.

In a large bowl, combine cornmeal, baking powder, baking soda and salt. Whisk corn, buttermilk, eggs, honey and oil in a medium bowl until well blended. Add to dry mixture with cheese, stirring until moistened.

Remove skillet from oven and quickly spray with vegetable cooking spray; pour in batter (batter should sizzle on contact).

Bake for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cut into wedges and serve warm.