Blue-and-Gold Breakfast Cornbread

Position a rack in the middle of the oven. Place a 10-inch cast-iron skillet on oven  rack. Preheat oven to 400°.

In a large bowl, stir together buttermilk and cornmeal. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a small bowl, whisk together eggs, melted butter and 2 tablespoons maple syrup. Add egg mixture to cornmeal mixture; whisk to combine. Whisk in flour mixture just until combined. Gently fold corn kernels into batter.

Carefully remove hot skillet from oven. Add 1 tablespoon butter to skillet and tilt skillet to coat bottom and sides as butter melts. Pour batter into hot skillet. Place skillet in oven.

Bake until edges of cornbread are golden brown and pull away from sides of skillet, 25 to 30 minutes. Set aside until skillet is cool enough to handle. Cut cornbread into wedges and serve topped with a spoonful of yogurt and a drizzle of maple syrup.