- 1½ cups (213 grams) unbleached all-purpose flour
- 1 cup (156 grams) yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- ¼ cup (50 grams) light brown sugar
- ¾ cup (94 grams) frozen corn kernels, thawed
- 1 cup (240 ml) buttermilk
- 2 eggs
- ½ cup (113 grams) unsalted butter, melted and cooled slightly
- Preheat oven to 400 degrees F. Spray an 8-inch square glass baking dish with non-stick cooking spray.
- In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.
- In a food processor or blender, process the sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Fold the dry ingredients into wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened (do not over mix!).
- Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool on a wire rack for 10 minutes, then invert cornbread onto wire rack, turn right side up and continue to cool until just warm, about 10 minutes longer. Cut into squares and serve. Leftovers can be stored, covered, at room temperature for up to 3 days.