3 tbsp. butter
1 1/2 c. milk
2 eggs
1/4 c. vegetable oil
1 tbsp. fresh minced sage
1 c. fresh corn kernels
3 tsp. baking powder
1 tbsp. sugar
1 tsp. salt
3/4 c. yellow cornmeal
1/2 c. all purpose flour

Put butter in cast iron (heavy) skillet and place in 400 degree oven for 10 minutes. In bowl, whisk the milk, eggs and vegetable oil. Stir in corn, sage, baking powder, sugar and salt. Stir in cornmeal and flour to make batter. Remove skillet from oven, carefully (very hot). Swirl butter to coat sides. Pour batter into hot skillet and bake 30-35 minutes until very crispy golden brown and sides pull away from pan. Yield 6-8 servings.