1 1/2 cups flour
1 cup yellow cornmeal
2 t. baking powder
1/4 t. baking soda
3/4 t. table salt
1/4 c. packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 lg. eggs
8 T. butter, melted and cooled slightly
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.
In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.
Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.