Buttermilk Cornbread (with fresh corn) from The Wicked Noodle
1/2 cup melted butter
2 large eggs
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 fresh corn cob, kernels removed and remainder discarded
- Preheat oven to 375F.
- In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
- Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
- Serve warm with softened butter and a drizzle of honey.