It’s actually the test kitchen’s corn bread, but well, it’s pretty good!
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1 cup buttermilk
3/4 cup thawed frozen corn kernels
1/4 cup packed brown sugar
2 large eggs
8 TBSP unsalted butter, melted
Preheat the oven to 400 F. Grease an 8×8 in square pan.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda. Set aside.
In a food processor, mix the buttermilk, corn kernels, and brown sugar until combined, around 5 seconds. Add in the eggs and process until well combined, around 5-10 seconds. The results will be lumpy.
Fold the buttermilk mixture into the flour mixture until well combined. Then fold in the melted butter.
Scrape the batter into the prepared pan. Bake around 30 minutes, until golden brown. Let cool for 10 minutes before serving.