Incorporating a bit of blended frozen corn into the batter makes this cornbread extra moist. Keeps reasonably well and has good corn flavour.

Cornbread

From the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 1 1/2 c. all-purpose flour
• 1 c. cornmeal
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1 c. buttermilk
• 3/4 c. frozen corn
• 1/4 c. brown sugar
• 2 large eggs
• 1/2 c. unsalted butter, melted

Directions

1. Preheat oven to 200°C (400°F) and grease and flour a 20cm (8") square baking pan.
2. Whisk together flour, cornmeal, baking powder, baking soda, and salt.
3. Place buttermilk, corn, and sugar in a blender and process until fully combined (5-10 seconds).
4. Add eggs to blender and process for another 5-10 seconds.
5. Pour buttermilk mixture into flour mixture and stir to combine.
6. Stir in melted butter.
7. Pour batter into prepared baking pan.
8. Bake at 200°C (400°F) for 25-30 minutes.
9. Let cool in pan for 10 minutes.
10. Carefully turn out onto wire rack to cool.