1 1/2 cups buttermilk 3 large eggs 1/3 cup chopped fresh basil 2 cups yellow cornmeal 1 cup all purpose flour 1/2 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced 1 1/2 cups fresh corn kernels (from 3 ears)

Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.

Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.