Servings: 6

6.25 oz (1¼ cup) all purpose flour 6.25 oz (1¼ cup) all purpose flour
6.25 oz (1¼ cup) cornmeal 6.25 oz (1¼ cup) cornmeal
2 teaspoons baking powder 2 teaspoons baking powder
¼ teaspoon baking soda ¼ teaspoon baking soda
¾ teaspoon salt ¾ teaspoon salt
2.3oz (⅓ cup) brown sugar 2.3oz (⅓ cup) brown sugar
¾ cup corn kernels (frozen or fresh) ¾ cup corn kernels (frozen or fresh)
1 cup buttermilk 1 cup buttermilk
2 large eggs 2 large eggs
4oz (8 tablespoons) unsalted butter, melted and cooled 4oz (8 tablespoons) unsalted butter, melted and cooled

Put cast iron skillet in oven and preheat oven to 400 degrees. Pre-oil skillet if necessary.
Whisk flour, cornmeal, baking powder, baking soda, and salt in bowl.
In food processor, process brown sugar, corn kernels, and buttermilk for 5 seconds or until combined. Add eggs and process 5 seconds longer.
Make well in center of dry ingredients. Pour wet ingredients into well. Fold dry into wet, only a few turns to barely combine.
Add melted butter and continue folding until dry ingredients are just moistened.
Take skillet out of oven and pour in batter.
Bake until cornbread is deep golden brown and toothpick comes clean, 25 to 35 minutes. Cool on wire rack for 10 minutes, then invert onto wire rack and turn right side up. Let cool until warm, about 10 minutes longer.