Adding whole corn kernels takes this cornbread to the next level of (corny) flavor!
Adjust oven rack to middle position and heat oven to 400 degrees. Spray 8-inch square baking pan with vegetable oil spray.
In medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt until combined.
Add buttermilk, corn, and sugar to blender. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until combined, about 5 seconds.
Stop blender. Add eggs to blender, replace lid, and process until well combined (corn lumps will remain), about 5 seconds.
Pour buttermilk mixture into bowl with flour mixture. Use rubber spatula to stir until mostly combined (leave some streaks of flour). Add melted butter and stir until just combined and there are no streaks of flour. Pour batter into greased baking pan and smooth surface with spatula.
Place baking pan in oven and bake until cornbread is deep golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes.
Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cornbread cool for 10 minutes.
Adding whole corn kernels (frozen corn is very convenient) to the usual cornmeal makes this cornbread extra corny. Pureeing the corn in a blender (along with buttermilk and enough light brown sugar to make the bread pleasantly but not overly sweet) makes it easy to incorporate while eliminating tough, chewy kernels. This cornbread is great served with Beef and Bean Chili. It is also delicious slathered with butter.
Leftover cornbread makes a great breakfast or snack. Wrap any remaining pieces in plastic and keep them on the counter for up to three days. Reheating leftovers just before serving is best. Wrap what you want to eat in foil and place it in a 350-degree oven for 10 to 15 minutes.