Cornbread without cornmeal

Ingredients:

• 2.5 cups premium flour
• 3 tablespoons of sugar
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 3/4 cup sour cream
• 3/4 cup whole milk
• 110g unsalted butter, melted, plus extra for greasing the pan
• 2 ears of corn, kernels removed (about 2 cups)
• 2 large eggs

Preparation:

1. Preheat oven to 200°C.
2. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. In a blender, combine the sour cream, milk, butter, corn, and eggs and blend until smooth. Add to the dry ingredients and knead into a smooth dough. Grease a 22x32 cm baking pan and add the dough.
3. Bake until the cornbread is golden brown around the edges, 30-35 minutes. Let cool in the pan for 15 minutes before slicing.