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
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.