1 stick (4 ounces) unsalted butter
1 1⁄2 cups cornmeal (fine or medium ground)
1 1⁄2 cups flour
1⁄3 cup Baird Farm maple sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon kosher salt
1 1⁄2 cups buttermilk
1 cup corn kernels, defrosted if frozen (optional)
2 tablespoons chopped fresh herbs such as rosemary, sage, and/or thyme
Preheat the oven to 400 degrees F. Add the butter to a 10 inch oven safe skillet and place in the oven to melt as the oven heats up. Once the oven is preheated and the butter is melted, remove the pan from the oven.
In a large bowl, whisk together the cornmeal, flour, maple sugar, baking powder, baking soda, and salt. In a second bowl, whisk the buttermilk and eggs. Swirl the melted butter around the pan to coat and then pour off and stir well into the liquid ingredients.
Pour the liquid mixture into the bowl of dry ingredients and use a spatula to fold everything together until combined. Then add the corn (if using) and herbs, and gently mix in. Pour the batter into the butter coated skillet and place in the oven to bake 25-30 minutes until fully set.
Allow to cool slightly and serve warm. Store leftovers in an airtight container for up to 4 days and reheat before serving. Tip: If you don’t have buttermilk, you can add 1 tablespoon of vinegar to 1 1⁄2 cups of your preferred milk and let sit 5 minutes before using.