Recipe adapted from Cookling Light Quick Baking, a magazine special issue. Makes 9-12 large squares.
1 cup all-purpose unbleached flour
3/4 cup yellow cornmeal
1 Tbsp granulated sugar
1 tsp baking soda
1 tsp kosher salt
1/4 tsp fresh black pepper
3/4 cup buttermilk
2 Tbsp canola oil
1 large egg
1/2 tsp minced chives
1-1/2 Tbsp chopped fresh thyme leaves
1/2 cup fresh corn kernels (approx. 2 ears of fresh corn), or defrosted frozen corn kernels
Preheat oven to 350°F. Spray an 8-inch square pan with baking spray and set aside.
In a large mixing bowl, combine flour, cornmeal, sugar, baking soda, salt and pepper. Stir with a whisk to mix well.
In another mixing bowl, combine buttermilk, canola oil, egg, herbs and corn kernels. Stir well, then pour this mixture into the dry ingredients. Stir until just moist (do not overmix, or the cornbread will be tough), and pour the batter into the prepared pan. With a rubber spatula, spread the batter to all corners of the pan.
Bake at 350F for 25 minutes, or until the cornbread is lightly browned and begins to pull away from the sides of the pan. Test with a toothpick in the center of the pan; if it comes out clean, the cornbread is done.
Let the cornbread cool in the pan, on a wire rack, for 5-10 minutes. Cut into squares, and serve with butter.