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Healthier Grandmother's Buttermilk Cornbread
6 tablespoons butter
1 cup low-fat buttermilk
2 tablespoons white sugar
1/2 teaspoon baking soda
1 cup cornmeal
1 cup white whole wheat flour
1/2 teaspoon salt
1 cup frozen corn
Preheat oven to 375 degrees F (175 degrees C).
Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.
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