1/2 cup (113g) salted butter, melted, plus more for the baking dish
1 cup (135g) all-purpose flour
1 cup (160g) cornmeal
2/3 cup (134g) sugar
1 teaspoon kosher salt
3 teaspoon (12g) baking powder
1 large egg
1 cup (240ml) milk
for the topping:
1/4 cup (57g) salted butter, room temperature
1/3 cup (64g) packed brown sugar
1 tablespoon (15ml) milk, room temperature
1 teaspoon vanilla extract
1 cup (150g) fresh corn kernels (from 1 ear of corn)
Instructions
Mix the cornbread: Heat the oven to 400F. Butter an 8″x8″ baking dish. In a medium bowl, stir together the flour, cornmeal, sugar, salt, and baking powder. Add in egg, milk and melted butter and stir together until well combined. Pour into the prepared pan and bake for 25-30 minutes, until a cake tester or toothpick inserted into the center comes out clean. While the cornbread bakes, prepare the topping.
Make the topping: In a clean medium bowl, stir together the butter, brown sugar, milk and vanilla extract until well mixed. Stir in the corn kernels.
Broil the cornbread: Once the cornbread has baked, remove from the oven and let cool for about 10 minutes. Spread the topping evenly over the still-slightly-warm cornbread. Turn the oven on to broil. Broil for 4 to 6 minutes, until browned, bubbly, and caramelized — watch it closely or you risk burning the topping. Let cool before cutting into squares. Store leftovers in an airtight container at room temperature; enjoy within a couple days.