By An Edible Mosaic
Whisk together the creamed corn, eggs, buttermilk, and oil in a medium bowl.
Whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda in a large bowl.
Add the wet ingredients to the dry ingredients, and stir to combine.
Preheat the oven to 400F. Place a 12-inch cast-iron skillet into the oven to preheat for about 10 minutes. Use potholders to remove the skillet from the oven. Use a spoon to swirl the butter around the skillet.
Carefully pour the batter into the hot skillet and stir it a bit to incorporate the melted butter into the batter. Bake until a toothpick inserted in the center comes out with just a couple crumbs, about 28 minutes.