Chipotle Cornbread

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1 cup coarse stone-ground yellow cornmeal

1 cup all-purpose flour

1/3 cup sugar

2 teaspoons baking soda

3/4 teaspoon salt

1 cup buttermilk

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

2 large eggs, beaten

1 cup fresh or frozen corn kernels

2 tablespoons minced seeded chipotle chiles in adobo sauce

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