Cornbread

Apparently there are regional differences between cornbreads. Who knew? Probably most people, but oh well. I don't know what this is, I only care that is is darn good. I've made a few cornbread recipes and this is my faaavorite.

Ingredients:
1.5 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 packed light brown sugar
3/4 frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled a little

Instructions:
Preheat oven to 400 degrees. Butter an 8 inch square baking dish. Mix flour, cornmeal, baking soda, baking powder and salt in a large bowl, set aside.

In a food processor or blender, process brown sugar, corn and buttermilk for around 5 seconds. Add eggs and process for another 5 seconds. Don't worry, the corn will still be a little lumpy. Make a well in the center of your dry ingredients and pour in the wet batter, folding to combine. Add melted butter while folding and continue until mixed. Pour batter into prepared pan and smooth out with a spatula. Bake around 25-35 minutes, or until a knife/toothpick can go in the middle and come out completely clean. Let cool for around 10 minutes in the pan, then transfer to wire rack to let cool the rest of the way.



Best served warm!