FROM WOODY SCHOFIELD, DANCE ADMINISTRATOR OF NICOLAIS/LEWIS, BALLET INTERNATIONALE, DANCE THEATRE OF HARLEM
SERVES:
4+
PREP TIME:
5 MIN
TOTAL TIME:
45 MIN
INGREDIENTS
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
2 large eggs
3/4 teaspoon salt
1/4 cup brown sugar, packed
3/4 cup corn (frozen that has been thawed)
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
Adjust oven rack to the middle position. Preheat oven to 400 degrees Fahrenheit.
Spray an 8-inch-square baking dish with nonstick cooking spray and set aside.
Add flour, cornmeal, baking powder, baking soda, and salt in a medium bowl and whisk until combined; set aside.
In a food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 3-5 seconds. Add eggs and process until well combined (corn lumps should remain), about 5 seconds longer., Using rubber spatula, make a well in the center of the dry ingredients. Pour wet ingredients into well.
Begin folding dry ingredients into wet, giving mixture only a few turns to combine. Add melted butter and continue folding until dry ingredients are just moistened.
Bake to golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack for 10 minutes.
Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.
