Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (160g) yellow cornmeal
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (56g) unsalted butter, melted
  • 2 large eggs
  • 1 cup (150g) frozen corn kernels, thawed and drained
  • 1/2 cup (75g) frozen corn kernels, thawed and drained, for topping

Instructions:

  1. Preheat oven to 400°F (200°C). Place cast iron skillet in the oven to heat while preheating.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in 1 cup of the thawed corn kernels.
  6. Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter and swirl it around to coat. Pour the batter into the hot skillet or baking pan. Sprinkle the remaining ½ cup corn kernels on top.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown. Discover perfect cornbread recipes with corn.
  8. Let the cornbread cool slightly in the skillet or pan before slicing and serving.