Corn-Off-the-Cob Bread

Preheat oven to 425°F. Place butter in a 10-inch cast-iron skillet, and heat in oven until butter has melted and skillet is hot, about 5 minutes.

Meanwhile, whisk together cornmeal and flour in a large bowl. Whisk together buttermilk, corn kernels, and eggs in a medium bowl. Stir buttermilk mixture into cornmeal mixture. Add melted butter from skillet to cornmeal mixture, and stir just until blended. Pour into hot skillet.

Bake until golden brown, 25 to 30 minutes. Remove from oven, and immediately turn out onto a platter.