Whenever I make this cornbread, I plan ahead. One half is for a specific meal (like chili or soup) and the other half is always put in the freezer for a future cornbread stuffing. This bread is super moist and a little bit sweet with a good corn flavour. For a bit of heat, add some finely chopped jalapeno to the batter, or for a bit of zing, add some shredded old cheddar.

adapted from America's Test Kitchen magazine
1 1/2 C flour
1 C yellow cornmeal (I use this brand)
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/4 C brown sugar
3/4 cup frozen corn, thawed
1 C buttermilk
2 eggs
1 stick butter, melted and cooled

1. Grease an 8x8-inch glass baking dish and set aside. Whisk together flour, cornmeal, baking powder, baking soda and salt in a large bowl.

2. In a food processor or blender, process sugar, corn and buttermilk for 5 seconds. Add eggs and process for another 5 seconds (there will still be corn chunks, which is fine).

3. Using a spatula, make a well in the centre of the flour mixture. Pour wet mixture into the dry and fold for a few turns. Add melted butter and continue to fold until dry ingredients are just moistened (do not overmix).

4. Pour into the prepared baking dish. Bake on 400 for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Cool on a wire rack. You can re-heat the bread, wrapped in tin foil, on 350 for about 10 minutes.

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