In my ideal world, this dish would be my daily treat.

1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional, for a hint of heat)
1 cup buttermilk
2 large eggs
1/4 cup melted butter
1 cup canned corn, drained
1 cup shredded cheddar cheese

Preheat your oven to 375°F (190°C) and generously grease an 8×8 inch baking dish.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne pepper.

In another bowl, beat together the buttermilk and eggs until well combined. Gradually stir in the melted butter.

Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Gently fold in the canned corn and shredded cheddar cheese, distributing them evenly throughout the batter.

Pour the batter into the prepared baking dish, smoothing the top with a spatula.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the dish to cool slightly before serving, so it holds its shape when sliced.