• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 400F/200C.

CORN BREAD PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• Place the corn ears directly into your Flexipan®. If frozen, place them directly in the mold. Arrange the Octagonal Bonmat on top of your Flexipan® and microwave on high until desired doneness, 2-3 minutes. Once cooled, sliced the corn kernels. Set aside.
  
• In a mixing bowl, whisk all the dry ingredients together (Corn Flour, All-purpose Flour, Baking Powder, Baking Soda, Light Brown Sugar and Sea Salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the buttermilk and cooled melted butter. Mix until it is all incorporated. Fold cooked corn kernels and shredded pepper jack cheese.
• Scoop your batter into your  Flexipat®.
  

BAKE!

• Bake for 25 minutes at 400F/200C. (Every oven heats differently, monitor your cornbread from 22min). It is ready when the toothpick inserted into the center comes out clean.
  
• Once your corn bread is of the oven, let it cool down for about 10min before unmolding. Serve and Enjoy. Bon Appétit!