Classic Sweet Corn Cornbread

1. Oven Setup

Position the oven rack in the middle and preheat the oven to 400°F (200°C). Prepare an 8-inch square baking dish by spraying it with nonstick cooking spray.

2. Dry Mix

In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt; set aside.

3. Wet Mix

In a food processor or blender, combine brown sugar, thawed corn, and buttermilk. Blend for 5 seconds. Add eggs and blend for another 5 seconds until incorporated, leaving some corn lumps.

4. Combine

Create a well in the center of the dry ingredients. Pour the wet mixture into the well. With a rubber spatula, fold the dry ingredients into the wet with a few turns; add melted butter and fold until just moistened.

5. Bake

Transfer the batter to the prepared baking dish. Smooth the top with a spatula. Bake for 25 to 35 minutes, or until a deep golden brown and a toothpick inserted in the center comes out clean.

6. Cool

Allow cooling in the dish on a wire rack for 10 minutes. Invert the cornbread onto the rack, then turn right side up to cool until warm, about 10 more minutes.

7. Serve

Cut the warm cornbread into squares and serve.