Skillet Cornbread

Do y'all like southern food? Delicious carbs? Authentic recipes? This is the cornbread for you!
I like my cornbread kind of moist, with kernels of corn within and mildly sweet.
Enter Katie Lee. It's as if she was reading my mind when she came up with this recipe with buttermilk (to keep the bread from drying out), a bit of sugar, and some flour to keep it from being gritty (as cornmeal is easily able to do). It's even baked in a cast iron skillet, completing the ranchy, down home feel. It's perfect with some chili, or even just heated up with some butter for a snack. Because I love corn deeply, I threw in some frozen kernels, which Katie does not include, but really probably should have.
Trust me, y'all can't go wrong with this.

Tasty, tasty Cornbread (adapted from Katie Lee's Comfort Table, 2008)
2 Tbsp. canola oil
2 c. yellow cornmeal
1 c. whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1/4 c. sugar
2 c. buttermilk
2 large eggs, lightly beaten
4 Tbsp. unsalted butter, melted and cooled
3/4 c. frozen corn kernels, thawed

1. Preheat oven to 400 degrees. Pour oil into 10-inch cast iron skillet and place in oven while preheating.
2. In a medium bowl, combine cornmeal, flour, baking powder, salt and sugar.
3. In a separate bowl, whisk together buttermilk, eggs, butter and corn kernels. Add to dry ingredients and stir until just combined.
4. Carefully remove hot skillet from oven (Use potholders; it's REALLY hot!). Pour batter into skillet, and bake for 25-30 minutes, until golden brown.
5. Cut into slices and eat up!