Ingredients
1 cup coarse-ground cornmeal
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon sugar
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, lightly beaten
kernels from one large ear of corn (1/2 to 3/4 cup)
maple syrup and butter (optional)
Preparation
Preheat oven to 400. Grease a 9-inch cake tin and set aside. Roast the corn in the oven until cooked and slightly browned in spots; set aside to cool. Mix the dry ingredients in a separate bowl. Add the oil, buttermilk and eggs, and briefly stir just until dry ingredients are moistened. Fold in the roasted corn. Pour the batter into the prepared cake tin and bake for 25-30 minutes until done. Slice into 6 wedges and serve with butter and maple syrup.
