This is the cornbread recipe you have been looking for. It is not vegan, keto, paleo or any of the current fad diets. But it is delicious and was a hit at a potluck last night.
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8 tablespoons unsalted butter (1 stick), melted and cooled slightly
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1 1/2 cups unbleached all-purpose flour , (6 1/2 ounces)
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1 cup yellow cornmeal (5 1/2 ounces), see note
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 teaspoon table salt
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1/4 cup + 2 tablespoons packed light brown sugar (1 3/4 ounces)
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3/4 cup frozen corn (3 1/2 ounces), thawed
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1 cup buttermilk
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2 large eggs
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Melt Butter, if not already melted.
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Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
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In food processor or blender, process brown sugar, thawed corn kernels, buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
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Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula.
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Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
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