Preheat cast-iron skillet inside an oven preheating to 375 degrees F.

Dry Ingredients: In small bowl, stir together cornmeal, flour, baking powder and salt.

Wet Ingredients: Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside. In a large mixing bowl, mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.

Combine: Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Fold in thawed corn kernels.

Bake: Add butter to hot cast iron skillet inside oven and allow to melt. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan. Pour the batter immediately into the pan, smoothing into an even layer. Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs. Remember it will continue to cook as it cools in the hot cast iron pan, so don't overcook it.

Slice cornbread into wedges and serve.