Cornbread

1½ cups flour 1 cup yellow cornmeal 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon table salt ¼ cup packed light brown sugar ¾ cup frozen corn kernels, thawed 1 cup buttermilk 2 large eggs 8 tablespoons butter, melted and cooled slightly

Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.

In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.

Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.