Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • 1 ½ cups Fine Yellow Cornmeal (180g)
  • ½ cup Granulated Sugar (100g)
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Fine Sea Salt
  • 2 Large Eggs, lightly whisked
  • 1 cup Full Fat Buttermilk (240ml)
  • ½ cup Melted Unsalted Butter, cooled slightly (113g)
  • ½ cup Drained Whole Kernel Sweet Corn (fresh or thawed)
  • 1 tablespoon Unsalted Butter (for pan preparation)

Instructions:

  1. Preheat oven to 400°F (200°C). Place the 1 tablespoon of butter into the empty 8x8 inch baking pan and place the pan in the oven while it preheats to melt the butter.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the eggs and buttermilk until just uniform. Gently whisk in the cooled melted butter.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined. A few streaks of flour are fine; do not overmix.
  5. Gently fold in the drained sweet corn kernels.
  6. Carefully remove the hot pan from the oven. Swirl the melted butter around to coat the bottom evenly. Immediately pour the batter into the hot pan.
  7. Bake for 25 to 30 minutes. The cornbread is done when the edges are deeply golden brown and a toothpick inserted into the centre comes out clean or with moist crumbs attached.
  8. Let cool in the pan for 10 minutes before slicing and serving warm.