Preheat oven to 350

Place 6 tbsp butter in cast iron skillet. Place skillet in preheated oven and allow the butter to melt - about 5 minutes or so.

In the meantime, mix up the cornbread batter using the rest of the ingredients: add dry ingredients together in a large mixing bowl - just mix together using a fork. Then add in the wet ingredients, again, mixing them in using a fork - the buttermilk, the eggs, and the creamed corn.

Remove the cast iron skillet from the oven. It's heavy, and it's also really hot, so you'll need to wear oven mitts on both hands for this! Gently swirl the melted butter around in the skillet so that the butter goes up and covers the sides of the skillet about an inch up - this is how you're greasing the pan.

Then pour the butter into the mixing bowl, and use the fork to mix it in with the rest of the cornbread batter.

Pour the cornbread batter into the cast iron and place in the oven on the center rack for 25 minutes.

Check the cornbread at 25 minutes with a toothpick - if it comes out clean, go ahead and remove it from the oven. If not, give it a few more minutes and then take it out and set it aside on the stove top or on a hot pad to begin cooling. You do NOT want to over-bake this.

Allow to cool for about 10 minutes before serving. Cut into triangular slices, serve with soup, stew, or chili, and enjoy with family and friends.

Store the remaining cornbread (if you have any left!) in a covered + sealed container in the refrigerator. It's so moist that if you store it on the counter top, it'll mold too quickly! You can store it in the fridge for up to about 3 days. Just reheat in the microwave and enjoy again!