Fresh Cornbread - cooking recipe

Ingredients

1 c. stoneground cornmeal
1 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 c. buttermilk
1 1/2 c. fresh corn kernels
1/2 c. melted butter
1/2 tsp. baking soda
2 large eggs
1 c. pecans, chopped

Preparation

Mix dry ingredients. Put eggs, milk, corn and butter in blender and puree.
Stir in flour mixture.
Add nuts.
Leave batter lumpy.
Bake at 425\u00b0 in well-buttered, hot baking dish (muffin tins, cornstick pans, etc.).
Bake for 20 to 30 minutes. Makes 12 muffins.