Healthier Grandmother s Buttermilk Cornbread

6 tablespoons butter

1 cup low-fat buttermilk

2 eggs

2 tablespoons white sugar

½ teaspoon baking soda

1 cup cornmeal

1 cup white whole wheat flour

½ 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.