Ingredients
- 2 tablespoon butter
- 1 1/2 cup medium-grind cornmeal
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cup buttermilk or whole milk
- 1 cup egg
- 1 tablespoon maple syrup
- 2 cup corn kernels
Preparation
Baking Directions:
Heat the oven to 375 F.
Put the butter in an 8-inch ovenproof skillet or square metal baking pan over medium heat.
Heat the butter, swirling it around the pan, until it's nice and hot, about 2 minutes.
Turn off the heat.
Mix together the cornmeal, flour, baking powder and salt in a medium bowl.
In a separate bowl, whisk together the buttermilk, egg and maple syrup.
Pour the wet ingredients, along with the corn, into the dry, and stir until it's just combined.
If it looks too dry, add another tablespoon or two of buttermilk.
Pour the batter into the prepared pan, smooth out the top with the spoon, and put in the oven.
Bake until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean, about 30 minutes Serve hot or warm, with more butter or maple syrup if you like.
