Local corn this year is early by about two weeks, thanks to the warm Okanagan summer. I have been buying and cooking it on the cob and off the cob, steaming or grilling and adding it to other vegetables. I had some leftover corn the other day and used it in this moist and light cornbread to go with a baked bean dish that I prepared but forgot to photograph. Cornbread goes well with BBQ style foods, baked beans, chilli, soups salads and more. I like it a little sweet so I add sugar or sometimes maple syrup or agave. I used fresh corn kernels in this recipe but frozen corn is also fine.
1 cup cornmeal
3/4 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
1/2 cup corn oil or melted butter
1 cup corn kernels, fresh or frozen
Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl and mix.
In another bowl combine eggs, buttermilk and oil and whisk together.
Add the buttermilk mixture to the cornmeal-flour and mix with a spatula just until blended.
Add the corn kernel and fold them into the batter.
Pour into an oiled (or sprayed) 8X8 cake pan.
Bake at 375℉ until golden and cooked through, about 25 minutes.
Let cool a little before cutting.