½cup(1 stick) chilled unsalted butter, diced, plus 2 tablespoons
1 ½cupsfresh corn kernelsfrom 3 ears
⅓cupcrumbled well cooked bacon
Preheat the oven to 400°F.
Whisk the buttermilk and eggs in a large bowl.
Place the cornmeal, flour sugar, baking powder, and salt in a food processor and blend for about 5 seconds until mixed. Add the oregano and diced ½ cup butter and pulse several times until the mixture becomes a coarse meal. Add the corn and bacon and pulse a few more times until everything is nicely incorporated.
Place the remaining 2 tablespoons butter in a 9 or 10 inch cast iron skillet and place it in the preheated oven.
Turn the mixture from the food processor into the buttermilk mixture and stir until just combined. When the pan is hot and the butter is melted, remove the pan, swirl the butter to coat the pan, and turn the mixture into the hot pan, smoothing the top.
Bake the cornbread until cooked through and golden on top, and a wooden skewer inserted in the middle comes out clean, about 25 minutes. Cool the cornbread in the pan on a wire rack for at least 15 minutes, and serve warm or at room temperature.