Buttermilk Cornbread

Ingredients:

• 1 ½ cups buttermilk
• 3 large eggs
• 4 tablespoons sugar
• 1 teaspoon baking soda
• ½ cup fresh corn kernels
• 1-½ cups fine yellow cornmeal
• 1-cup all-purpose flour 
• 1/2 cup butter, melted 

Directions:
1. Preheat oven to 350°.
2. Whisk together buttermilk, eggs, sugar, and baking soda in a large bowl; stir in corn.
3. Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter.
4. Pour batter into a buttered 10-inch cast-iron skillet.
5. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
6. Remove from pan, and cool completely on a wire rack (about 1 hour).