Buttermilk Cornbread

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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)