2 tablespoons butter (1 ounce or 30 grams), melted, plus additional for brushing pan
3/4 cup kernels (cut from one large ear fresh corn), roughly chopped (130 grams)
1/4 teaspoon kosher salt
1 large egg
3/4 to (170 grams) 1 1/4 cups (285 grams) buttermilk
1/4 teaspoon vanilla extract
1 tablespoon (15 grams) granulated sugar
1 teaspoon (5 grams) baking powder
1/2 teaspoon baking soda
3/4 cup (100 grams) all-purpose flour
1/4 cup (35 grams) cornmeal, any kind
Directions
In a large bowl, combine melted butter, chopped corn, salt, and egg. Whisk in 3/4 of the buttermilk, plus all of the vanilla and sugar. Sprinkle the surface of batter with baking powder and baking soda, then whisk thoroughly to combine, then a few more times to guarantee they’re well-distributed in the batter. Add flour and cornmeal and stir only until they disappear. Check the batter consistency; if it seems too thick, add remaining buttermilk, a couple tablespoons at a time until you reach your desired consistency.