- 1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine
- 1 cup (135 grams) fresh or frozen corn kernels, no need to defrost
- 3 tablespoons (40 grams) light brown or granulated sugar
- 3/4 teaspoon fine sea or table salt
- 1 cup (235 ml) buttermilk, well-shaken, cold is fine
- 2 large eggs
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups (195 grams) all-purpose flour
- 1 cup (155 grams) cornmeal
In a blender or food processor, blend corn, sugar, salt until well-chopped. Pour in buttermilk with the machine running. Add in all but 1 to 2 tablespoons of the melted butter, leaving the rest in the pan. [Roll it around the bottom and sides of the pan to coat it.] Add the eggs and blend to combine. Add baking soda and baking powder and blend well, then scrape down the sides. Add cornmeal and flour, blending just to combine. Pour the batter into the buttered skillet and spread it flat — the extra butter will roll over the top.
Bake 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Serve warm, in wedges or squares with more butter on top, and a squeeze of honey, if you like.
Leftover cornbread keeps for two days at room temperature; for longer than two days, I think the fridge is best in the summer. Rewarm before eating, either wrapped in foil in a 350-degree oven or briefly in the microwave.