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1
Place a 12-inch cast iron skillet in oven and heat oven to 400 degrees.
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2
Using a chef's knife, carefully cut corn kernels from the cob (do this step in a shallow bowl to catch rouge kernels). Measure out 1 cup kernels and set aside. Pulse remaining kernels in a small food processor or blender until they turn into a chunky puree. Transfer the puree to a clean kitchen towel and squeeze juice into a 4-cup liquid measuring cup. You should have between 1/4 and 1/2 cup corn juice, depending on the freshness of the corn. Add enough buttermilk so that the mixture measures 2 1/2 cups.
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3
In a large bowl, whisk together cornmeal, salt, baking powder, and baking soda. In a medium bowl, whisk together buttermilk mixture and polenta, and then whisk in eggs.
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4
Carefully remove the skillet from the oven and add the butter. Return the skillet to the oven.
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5
Gently fold wet ingredients into dry ingredients until combined. Whisk in reserved corn kernels. Carefully remove skillet from oven and pour batter into skillet (butter should be melted and browned by this point).
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6
Bake cornbread until browned around the edges and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan for at least 15 minutes before serving. The cornbread is delicious warm or at room temperature, and should be served with plenty of butter.
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7
Bring water to a boil over high heat in a small saucepan. Whisking constantly, slowly stir in polenta. Continue to whisk over high heat until the polenta just starts to thicken. Reduce the heat to low and cover the pot. Simmer polenta, whisking every 3 to 5 minutes, until thickened, about 20 minutes. Measure out 1 cup to use for cornbread, and save the remainder for snacks!
