Martina McBride's Corn Cornbread Recipe.
1 1/4 c. yellow cornmeal, plus more for pan
3/4 c. sugar
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 lg. eggs
1/2 c. low-fat buttermilk
1/2 c. whole milk
1/2 c. vegetable oil
1 c. fresh corn kernels
1. Preheat oven to 350°F. Grease 9" by 5" loaf pan and dust with cornmeal.
2. In large bowl, combine cornmeal, sugar, flour, baking powder, baking soda, and salt. In medium bowl, whisk eggs, buttermilk, milk, and oil. Stir egg mixture into cornmeal mixture until just combined. With rubber spatula, stir in corn. Pour batter into prepared pan.
3. Bake 15 minutes. Reset oven control to 325°F, and bake 45 to 55 minutes longer or until toothpick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Remove from pan and cut into thick slices to serve. Makes 12 servings.