perfect, forever cornbread
"Here is my almost-summer wish for us: I think we should bring a pan of freshly-baked, thick, buttery, crisp on top, and plush with a flavor that absolutely reverberates with corn underneath, to you…..."
INGREDIENTS
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1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine
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1 cup (135 grams) fresh or frozen corn kernels, no need to defrost
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3 tablespoons (40 grams) light brown or granulated sugar
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3/4 teaspoon fine sea or table salt
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1 cup (235 ml) buttermilk, well-shaken, cold is fine
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2 large eggs
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1/4 teaspoon baking soda
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2 teaspoons baking powder
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1 1/2 cups (195 grams) all-purpose flour
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1 cup (155 grams) cornmeal
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