1 c. yellow cornmeal
1 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
4 tbsp. butter
3/4 c. milk
1 egg
1 c. fresh or frozen corn

Butter a microwave safe ring mold. Combine the cornmeal, flour, sugar, baking powder and salt. Melt the 4 tablespoons butter, combine the melted buttermilk, egg and corn. Stir the milk mixture into the flour mixture until just combined. Pour the batter into the prepared ring mold. Cover with paper. Cook at Medium-High for about 8 minutes rotating the dish 1/4 turn after 4 minutes. Let stand 15 minutes.