Preheat the oven to 400 degrees F (200 degrees C) and generously spray an 8x8-inch baking dish with cooking spray or other oil.
In a large mixing bowl, whisk the
All-Purpose Flour (1 1/2 cups)
Caster Sugar (1/2 cup)
Cornmeal (1 1/4 cups)
Baking Powder (1 Tbsp)
Salt (1 tsp)
Ground Cumin (1 tsp)
Paprika (1 tsp)
In another bowl, whisk the melted
Butter (1/2 cup)
Buttermilk (2/3 cup)
Mascarpone Cheese (3/4 cup)
together. Pour those wet ingredients into the dry ingredients and whisk it all together just until it becomes a batter. Don't overwork it.
Fold in a heaping cup of the
Corn (2 ears)
, reserving the rest. Then fold in half of the
Shredded Cheddar Cheese (1 cup)
. Pour the batter and spread it out evenly in the pan, then sprinkle the remaining corn kernels and cheddar on top.
Bake for about 35-40 minutes, until a toothpick inserted in the very center comes out clean.
Let it cool for about half an hour, then cut and serve immediately! It also toasts up really well as leftovers.