Corn Kernal Cornbread

Directions

1. Preheat and prepare the pan (2-3 minutes): Adjust an oven rack to the middle position and preheat the oven to 400°F. Lightly spray an 8-inch square baking dish with nonstick cooking spray (glass is recommended for even browning).
2. Mix the dry ingredients (2 minutes): In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until well combined. Set aside.
3. Prepare the wet ingredients (5-7 minutes): Thaw the frozen corn kernels if not already done (place in a colander under warm water for 1-2 minutes, then drain). In a food processor or blender, combine the brown sugar, thawed corn kernels, and buttermilk. Process for about 5 seconds until mostly combined (some corn texture is fine). Add the eggs and process for another 5 seconds until incorporated (lumps of corn will remain for texture).
4. Combine and bake (5-7 minutes prep + 25-35 minutes baking): Using a rubber spatula, make a well in the center of the dry ingredients. Pour the wet mixture into the well. Fold the dry ingredients into the wet with just a few gentle turns until barely combined—do not overmix. Add the melted butter and continue folding until the dry ingredients are just moistened (a few streaks of flour are okay; the batter should be lumpy). Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake for 25 to 35 minutes, or until the cornbread is deep golden brown and a toothpick inserted in the center comes out clean.
5. Cool (20 minutes): Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges if needed, then invert the cornbread onto the rack. Turn it right-side up and cool for 10 minutes more, until warm and set. Slice into squares and serve.