Yankee Cornbread

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(adapted from Cook's Illustrated)

1 1/4 cups coarsely ground cornmeal
1 cup all purpose flour
1 teaspoon Kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup whole milk
3/4 cup whole corn kernels, fresh or frozen
1/4 cup light brown sugar
2 eggs, lightly beaten
9 unsalted butter, melted, reserving 1 Tablespoon to coat the pan

       Preheat the oven to 425 degrees and if using a 9" cast iron pan, place into the oven to heat while making the batter. Alternatively, butter an 8" x 8" pan with the 1 Tablespoon butter and set aside.
       In a large bowl, whisk the cornmeal, flour, baking powder, baking soda and salt. Place the buttermilk, milk, corn kernels and sugar in the bowl of a food processor and process for 5 seconds. Add the eggs and process for another 5 seconds. Stir the wet mixture into the dry, just until combined. Stir in the 8 Tablespoons melted butter, again just until combined.
       If using a cast iron pan, carefully remove it from the oven and coat the bottom and sides of the pan with the reserved 1 Tablespoon butter. Pour the batter into the pan. Turn the heat down to 375 degrees and bake for 25-30 minutes. Let cool in the pan for 10 minutes.


LESSONS Learned:
1. If you tend to be more Southern than I, feel free to omit the corn kernels, all or some of the sugar, and sub in bacon fat for all or some of the butter.
2. If you are using a cast iron skillet (or a Dutch oven ), place it into the preheated oven while you're mixing the batter to create a crunchy brown crust.
3. Don't have buttermilk in the house? You can make your own by going to the MWK "HOW TO" link to find out how.
4. Cornbread TASTES BEST RIGHT OUT OF THE OVEN. If you have any leftovers, reheat it by wrapping in aluminum foil in a preheated 350-degree oven until hot.