• ▢
  Butter a 8x8 square baking pan.
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  In a bowl, combine the cornmeal, flour, sourdough discard, yoghurt and kefir together and let sit overnight to hydrate.
  150 grams corn meal, 150 grams all purpose flour, 1 cup kefir, 60 grams sourdough discard, ¼ cup 5% plain yoghurt
• ▢
  Preheat oven to 400℉ or 204℃
• ▢
  Combine sugar, egg, sugar, baking soda, baking powder, salt, melted butter and vanilla extract and beat until light and fluffy. (2 minutes)
  100 grams sugar, ½ tsp baking soda, 1 tsp baking powder, 1 tsp vanilla essence, 1/2 tsp salt, 1 large egg, 2 Tbsp melted butter
• ▢
  Combine / fold until incorporated.
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  Add fresh corn niblets
  1 ear fresh corn
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  Combine until well incorporated.
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  Pour the thick batter into the prepared baking pan and spread evenly with the back of a spoon or spatula.
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  Gently shake and tap the pan to allow the batter to settle and spread evenly.
• ▢
  Bake for 25-30 minutes in a preheated 400℉ or 204℃ oven.
• ▢
  Cool completely before cutting.

Honey butter accompaniment.

• ▢
  Whip softened butter and honey together.
  2 tsp honey, 2 Tbsp butter
• ▢
  Serve with cornbread.