Cornbread with Fresh Sweet Corn - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 1⅓ cups (6⅔ ounces) stone ground cornmeal*
• 1 cup (5 ounces) all-purpose flour
• 2-4 tablespoons granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1¾ teaspoons kosher salt
• 2 medium ears of corn, kernels cut from cob (about 2¼ cups)
• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 cup buttermilk
• 3 large eggs
• Salted butter to serve
• Maple syrup or honey to drizzle, Optional