Buttermilk and Brown Sugar Cornbread

Preheat oven to 400°. Grease an 8-inch square baking pan, a 9-inch round cake pan or a 9-inch cast-iron skillet.

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

In a blender, combine buttermilk, corn and brown sugar. Cover and blend 30 seconds. Add eggs and blend 10 seconds. Add corn mixture to flour mixture; stir until well incorporated. Stir in melted butter in three intervals.

Pour batter into prepared pan. Bake until a toothpick comes out clean, about 30 minutes. Let cool 10 minutes before cutting.