Custard Filled Cornbread with Corn Kernels

Preheat oven to 400°.

In a large bowl, sift together cornmeal, flour, sugar, baking soda and salt.

Make a well in the center of the dry ingredients and pour in the buttermilk and eggs; stir until almost blended.

Stir in 1 cup of milk and the corn kernels until just combined.

Do not overmix.

Pour the butter in a 10-inch cast-iron skillet and heat in the oven until melted. Remove and swirl to coat bottom and sides.

Scrape batter into the hot pan and sprinkle with remaining 1 1/2 cups of milk.

Bake 30 to 35 minutes or until golden brown and crusty on outside but still quivers slightly when the pan is shaken.

Cut into thick wedges and serve hot with sweet butter.