1. Preheat oven to 180°C. Place an 20 cm cast iron skillet in the oven to preheat.


  1. Combine the butter, milk cornmeal and brown sugar in a small saucepan.


  1. Bring to a slow, steady simmer and whisk for a few minutes until thickened.


  1. Add eggs, baking powder and salt to a medium bowl and whisk lightly.


  1. Add cornmeal mixture and stir until well combined.


Add the corn kernels and stir until well combined.


  1. Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.