• 8 tablespoons (1 stick) unsalted butter , plus 1 tablespoon set aside
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 1/2 cup fresh or frozen corn

Preheat oven to 400°. Place 1 stick butter in 10" cast-iron skillet; place in oven. Heat until butter is melted, about 5 minutes. Pour butter into a large bowl and set aside to cool. Wipe skillet clean; return to oven.

Meanwhile, in a medium bowl, stir together cornmeal, flour, sugar, baking powder and salt until combined. In the large bowl, add milk, eggs, and corn to the melted butter, whisking until combined. Add dry ingredients to butter mixture; stir until just combined.

Remove hot skillet from oven; place remaining 1 tablespoon butter in skillet, tilting to coat bottom and sides of pan. Pour batter into skillet. Bake cornbread until set in the center (a toothpick inserted in the middle should come out clean), about 25 minutes. Remove to a rack and let cool in the pan about 10 minutes. Cut cornbread into 10 wedges; serve warm.