All Purpose Cornbread

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This recipe is from cooks illustrated but i revised it adding more corn and splenda for a sweeter taste.

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Steps

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Adjust oven rack to middle position.

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Heat oven to 400 degrees.

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Spray 8-inch-square baking dish with nonstick cooking spray.

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Whisk flour , cornmeal , baking powder , baking soda , and salt in medium bowl until combined.

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Set aside.

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In food processor or blender , process brown sugar , thawed corn kernels , and buttermilk until combined , about 5 seconds.

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Add eggs and process until well combined , about 5 seconds longer.

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Using rubber spatula , make well in center of dry ingredients.

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Pour wet ingredients into well.

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Begin folding dry ingredients into wet , giving mixture only a few turns to barely combine.

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Add melted butter and continue folding until dry ingredients are just moistened.

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Pour batter into prepared baking dish.

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Smooth surface with rubber spatula.

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Bake until deep golden brown and toothpick inserted in center comes out clean , 25 to 35 minutes.

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Cool on wire rack 10 minutes.

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Invert cornbread onto wire rack , then turn right side up and continue to cool until warm ,.

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Ingredients

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unbleached all-purpose flour, yellow cornmeal, baking powder, baking soda, table salt, light brown sugar, splenda sugar substitute, frozen corn, buttermilk, eggs, unsalted butter