Golden Kernel Buttermilk Cornbread

1. Preheat Oven

Preheat your oven to 400 degrees, ensuring the middle rack is ready to go. Take an 8-inch square baking dish and coat it with vegetable oil spray to prevent the cornbread from sticking.

2. Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until they are thoroughly combined.

3. Process Wet Ingredients

Place the light brown sugar, thawed corn, and buttermilk in a food processor or blender and process for about 5 seconds. Add the large eggs to the mixture and process for another 5 seconds until everything is well-blended.

4. Combine Wet and Dry Ingredients

Create a well in the center of your dry ingredients and pour the wet mixture into it. Using a rubber spatula, gently fold the ingredients together. Be careful not to overmix; a few lumps of corn are perfectly fine—they add texture and bursts of flavor.

5. Add Melted Butter

Fold in the melted and cooled butter. This step is crucial because the butter adds richness to the cornbread without making it greasy.

6. Bake Cornbread

Pour the batter into your prepared baking dish and use the spatula to smooth the surface evenly. Place the dish in the oven and bake for 25 to 35 minutes. The top should be a deep golden brown, and a toothpick inserted into the center should come out clean.

7. Cool Cornbread

Once baked, let the cornbread cool on a wire rack for about 10 minutes. Then, invert it onto the rack, turn it right side up, and let it cool for another 10 minutes. This cooling process helps set the texture, making it easier to slice and serve.

8. Serve and Store

If you have any leftovers, wrap them in aluminum foil and reheat in a 350-degree oven to maintain the cornbread's delightful texture. Enjoy your Golden Kernel Buttermilk Cornbread warm, perhaps with a pat of butter or a drizzle of honey.