reheat your oven to 425 degrees Fahrenheit. Place a 10-inch iron skillet in the oven as it heats up.

In a large bowl, mix together the all-purpose flour, corn meal, salt, sugar, baking powder, and baking soda. Whisk or sift to combine well, then set aside.

In a separate large bowl, whisk together the eggs, 1 tbsp oil, sour cream, buttermilk, creamed corn, and thawed corn until the eggs are well incorporated.

Gradually add the dry ingredients into the wet mixture, folding gently until you achieve a smooth batter.

Carefully remove the hot skillet from the oven. Add a tablespoon of oil to the skillet, swirling it around to coat the bottom and sides. Pour in the batter and smooth the top with a spatula.

Bake in the preheated oven for 24-27 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown with the sides pulling away from the skillet.

Once baked, brush the warm cornbread with the melted butter. Allow it to cool for 10-15 minutes before slicing and serving. Enjoy!