Ingredients
1 cup stoneground yellow cornmeal
1 cup unbleached all purpose flour
1/3 cup organic sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
6 tbsp unsalted butter, melted
1 extra large egg, lightly beaten
1/2 cup or more (up to 1 cup) fresh or frozen supersweet corn
Preparation
Preheat oven to 400 and lightly butter your skillet. Stir dry ingredients in a large bowl. Gently mix together buttermilk, butter, and egg and add to dry ingredients. Fold in the corn, and pour batter into prepared skillet. Bake on middle rack of oven for 25 minutes, or until edges are lightly browned and wooden pick inserted in center comes out clean. Cut into squares or wedges to serve.
