Southern-style Cornbread

Makes 1 loaf

Ingredients:

• 1 cup (155g) cornmeal
• 1 cup (155g) all-purpose flour
• 1 1/2 tsp baking powder (double-acting works best*)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups (375g) fresh corn kernels (3 ears), optional
• 2 large eggs
• 3 tbsp brown sugar
• 1 1/3 cups (340ml) buttermilk
• 3 tbsp melted butter or oil of choice
• Additional mix-ins (like cheese or peppers), optional

Method:

1. Preheat oven to 425℉/ 220℃ and place rack in the center of the oven.  Butter a 8in (20cm) baking dish (square or round; cast iron, ceramic, or metal).  Set aside.
2. In a large bowl, whisk together the dry ingredients and the corn kernels until no streaks remain.  Set aside.
3. In a small bowl, whisk together eggs, sugar, buttermilk, and butter until homogenous.
4. Pour the wet mixture into the dry mixture and fold gently with a spatula until no dry streaks remain.
5. Pour into the prepared pan and bake for 20-25 minutes, or until toothpick inserted into center comes out clean.  Let cool and serve.

*Unlike conventional baking powder, double acting baking powder will react on contact with liquid and when exposed to heat. Therefore more lift.