Corn Kernal Cornbread
brown sugar, light
whole kernel corn, frozen
melted and cooled slightly
2) In food processor or blender, process sugar, thawed corn kernals and buttermilk until combined, about 5 seconds. Add eggs and process until combined (corn lumps will remain) about 5 seconds longer.
3) Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients in to wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into baking dish, smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted comes out clean, 25 to 35 min. Cool on wire rack 10 min; invert cornbread on rack, then turn right side up and continue to cool until warm, 10 min longer