Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 cup (about 5 ounces) Quaker yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup frozen corn kernels ,thawed in season char grilled corn cut off cob can be used.
- 1/4 cup packed light brown sugar packed
- 2 large eggs
- 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease an iron skillet and heat in oven. Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a medium bowl until combined; set aside.
2. Process the buttermilk, cornkernels, and brown sugar in a food processor until combined, about 5 seconds Add the eggs and process until well combined (corn lum[s will remain), about 5 seconds longer.
3. Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Begin folding the dry ingredients into the 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. Pour the batter into the prepared pan. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool on a wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.