This recipe makes a comforting treat or side dish for fall and winter holidays.
4 Tablespoons (1/2 stick) butter, melted
1/2 cup corn kernels, fresh or thawed frozen
1/3 cup cornmeal
2 Tablespoons all-purpose flour (can substitute with Gluten Free flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or Sea salt
3 large eggs
1 cup buttermilk (can use 1 cup milk, coconut milk or almond milk + 1 Tablespoon white vinegar or lemon juice)
1/2 cup maple syrup.
Preheat oven to 350F. Coat a 9 x 9 inch pan with either butter or non-stick cooking spray.
In a food processor, pulse corn, cornmeal. Flour, baking powder, baking soda and salt until kernels are broken down. Add butter, eggs, buttermilk, maple syrup and process until well incorporated.
Pour the batter into the baking dish and bake until set around the edges, but slightly custardy in the center, ~ 35 minutes.
