cup unbleached all-purpose flour
cup stone-ground cornmeal
teaspoons baking powder
teaspoon baking soda
tablespoons unsalted butter melted and cooled
cups whole corn kernels (fresh, blanched or canned and drained)
Preheat cast-iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaves. This recipe yields ?? servings.