Recipe by Martha Stewart's "The Baking Handbook", pg. 51
1/3 C vegetable shortening (I used 1/3 C butter, instead)
1 T unsalted butter
1 C corn kernels, fresh or frozen
1 C all purpose flour
1/3 C sugar
2 tsp. baking powder
3/4 tsp. salt
1 C stone-ground yellow cornmeal
1 C milk
1 large egg, lightly beaten
1. Preheat the oven to 425 degrees. Coat an 8" square baking pan with vegetable shortening (I used Pam with Flour spray); set aside. Melt 1 T butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes. Remove from heat, and set aside to cool slightly.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening (I used butter instead) into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not overmix.
3. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester comes out clean, 18-20 minutes. Transfer to wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to one day.