Cornbread's a-poppin'

Another comfort food post. Not for me, this batch of cornbread, but for mom who's suffering sinus nastiness due to the amount of leaf mold and ragweed pollen floating around; while cornbread doesn't seem like comfort food to me, it's what she asked for, so here it is.

Comforting Cornbread:

1 cup cornmeal

1.5 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 cup skim milk

1/4 cup sour cream

1 stick unsalted butter, melted

1/4 cup brown sugar

3/4 cup frozen corn, thawed and rinsed

1. In a mixing bowl, whisk flour, cornmeal, baking powder, baking soda, and salt. Preheat the oven to 400 degrees and move one the racks to the centermost position.

2. In a food processor, mix milk, eggs, brown sugar, butter, sour cream, and corn; pulse for a few seconds until things are evenly distributed, but make sure you don't overdo it, 'cause you still want corn kernels to be lumpy.

3. Pour the wet ingredients into the dry and fold until the ingredients are combined and moist. 4. Turn the mixture out into an 8x8, greased baking pan and bake at 400 degrees for 25 minutes, or until a toothpick comes out clean.