SUBMITTED BY: Angela Lindstrom
1 1/4 cups unbleached white flour
1/2 tsp. baking soda
1 Tbs. baking powder
1 tsp. sea salt
1 1/2 cups cornmeal, stone-ground if possible
2 Tbs. sugar
1 cup buttermilk
2 cups fresh or frozen corn kernels
3 large eggs
1 cup sliced green onions, green and white parts
2 1/2 oz grated sharp cheddar cheese
1/2 tsp. chopped fresh thyme
2 Tbs. unsalted butter, melted
Preheat the oven to 375 degrees. Prepare an 8-inch square baking dish by buttering it and lining the bottom with buttered parchment.
Sift together the flour, baking soda, baking powder, and salt. Mix in the cornmeal and sugar.
Combine the buttermilk and half the corn kernels in a blender and process until you have a rough puree. Beat the eggs lightly, then add the buttermilk mixture, the remaining 1 cup whole corn kernels, and the sliced green onions, grated cheese, and thyme.
Stir the wet ingredients into the dry ones, mixing everything together thoroughly, and stir in the melted butter. Pour the thick batter into the prepared pan, spreading it evenly. Bake the cornbread for about 40 minutes, or until a toothpick inserted near the center comes out clean. The top should be slightly puffed and lightly browned.
Allow the cornbread to cool just a bit before cutting it into squares to serve. :
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