(ounces) = weight
1. Set 3/4 cup frozen corn kernels on the counter to thaw. Melt 8 Tablespoons (4 ounces) unsalted butter and set aside to cool. Adjust oven rack to middle position and heat oven to 400°F. Generously grease an 8-inch square glass baking dish with vegetable shortening. Whisk 1½ cups (7½ ounces) all-purpose flour,
1 cup (5 ounces) finely ground cornmeal, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and
3/4 teaspoon salt in large bowl until combined; set aside.
2. In a food processor or blender, process 1/4 cup (1¾ ounces) packed light brown sugar, 1 cup buttermilk, and thawed corn until combined, about 5 seconds. Add 2 large eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
3. Using rubber spatula, make well in center of dry ingredients; pour buttermilk mixture into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish and smooth surface.
4. Bake until cornbread is deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes. Let cool on a wire rack for 10 minutes, then invert onto wire rack; turn right side up and let cool until warm, about 10 minutes longer, and serve. (Leftover cornbread can be wrapped in aluminum foil and reheated in a 350°F oven for 10 to 15 minutes.)