1 ½cupswhole grain cornmeal198 grams, preferably medium grind
1cupwhite whole wheat flour120 grams
½teaspoonsalt or 1 teaspoon kosher salt
¾cupplain whole milk yogurt
¾cupfrozen corn99 grams
8tablespoonsbutter (stick)melted and cooled slightly
2tablespoonsavocado oilor other high heat oil
Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400°F, allowing the pan to preheat.
In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
In a blender or combine yogurt, water, and frozen corn. Mix until smooth. Add eggs and blend for a few seconds, just until combined.
Pour yogurt mixture and melted butter into cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.
Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.