There are TWO directions here, one is for the cast iron skillet. Follow directions for the method of cooking you are using.
2 cups self rising cornmeal mix (not plain cornmeal)
2 small eggs
1 cup canned corn
1/2 stick melted butter
1 1/4 cups buttermilk
1/2 cup grated sharp cheddar cheese
For the skillet- 1/4 cup grape seed oil for the skillet (recommend cast iron)
Directions for OVEN BAKING
Preheat the oven to 400 degrees. Grease your baking pan with oil or cooking spray. Mix your batter by combining all the ingredients above: cornmeal, eggs, corn, butter, cheese and buttermilk.
If you feel that it’s too thick, just add more buttermilk. Likewise, if you want the batter thicker, add more cornmeal. Pour batter into your baking pan and add a little more cheese on top. Bake approximately 35 to 40 minutes, or until the cheese is golden brown on top.
Directions for stove top CAST IRON SKILLET
Preheat oven to 400 degrees. Place the 1/4 cup of grape seed oil in the bottom of your 9 or 10” skillet and turn the heat on to high or medium high. Mix your batter by combining all the ingredients above: cornmeal, eggs, corn, butter, cheese and buttermilk. If you feel that it’s too thick, just add more buttermilk. Likewise, if you want the batter thicker, add more cornmeal.
Drop a small amount into your skillet, you want it to sizzle immediately. If so, go ahead and pour in the whole amount of batter into the skillet, and stop pouring when your cornbread is as thick as you want it. Based upon the size of my skillet, I stop about an inch from the top of the pan. If you want thin cornbread slices, just pour in less batter.
Cook for 5 or 10 minutes on medium-high heat. Sprinkle more cheddar cheese on top of this. Transfer the whole skillet now from your stove top to the hot oven (preheated to 400 degrees) and put a dollup of melted butter on top. Bake about 15- 20 minutes until the cheese is golden and cornbread is cooked throughout. Serve warm.