Cornbread

I should have a blog completely dedicated to recipes my friend Janet has given me. On second thought, SHE should write that blog. At any rate, my search for delicious cornbread ended with this recipe from her. P.S. If your comment is going to be something along the lines of "...there's just so many steps..." then you might as well keep making that dry, crusty cornbread you've been eating all your life. The work here is worth it.

Cornbread

Heat oven to 400 degrees.
Melt 1 stick of butter (1/2 cup). Let it cool while you complete the following:

Whisk together in a mixing bowl:
1 1/2 cups flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt

In a blender or food processor combine:
1/4 cup packed light brown sugar
3/4 cup frozen corn, thawed
1 cup buttermilk
2 large eggs
Process about 10 or 20 seconds. There will still be little pieces of corn.

Make a well (a big dent, for the uninitiated) in the dry ingredients and pour in the wet. Fold together just until combined. Fold in the cooled (but still liquid) butter, just until combined. DO NOT OVERMIX. Pour into 8x8 greased baking dish and bake until golden brown, 25-35 minutes. The cornbread is done when a toothpick inserted into the center comes out clean.