All-Purpose Cornbread (Best Of Both Regions) - cooking recipe

Ingredients

1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal, see note
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar
3/4 cup frozen corn, thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)

Preparation

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.
In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
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.
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 for about 10 minutes longer.
Cut into pieces and serve.