Preheat the oven to 425°F. Melt the butter in a medium bowl and let it cool slightly. Lightly beat in the eggs until smooth, then stir in the can of cream-style corn.
In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and kosher salt.
Pour the wet ingredients into the dry and stir just until combined. Do not overmix; the batter will be thick.
Grease a cast iron skillet well with shortening (or use a greased 9x9 glass pan or muffin tin, adjusting the time as needed).
Pour the batter into the skillet and smooth the top with a spatula.
Bake at 425°F for about 18 minutes, until golden brown. Let cool, then serve warm with a chunk of butter.
