Ingredients
1 cup unbleached all-purpose flour
1 cup stone ground cornmeal
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 large egg
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
3/4 cups whole corn kernels (fresh, blanched or canned and drained)

Directions
Preheat cast iron skillet or corn stick mold in a 425 degree oven. In a
mixing bowl, combine all ingredients with a wooden spoon, do not overmix. Remove baking dish from
oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15