Preheat oven to 425°F. In a small saute pan heat 1 teaspoon of butter, add corn kernels and cook for 2 minutes. In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine eggs, milk, oil, and corn kernels. Add to flour mixture and stir until just smooth. In an 8-inch cast iron skillet melt remaining butter over medium heat. When butter begins to foam, pour in batter and place pan in oven. Bake for 20 to 25 minutes until skewer inserted in center comes out clean.
Yield: 8-inch round loaf