1. 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 for 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.
2. 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.
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|Serving Size: 1 Serving (1970g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1282 (32%)|
|Amt Per Serving||% DV|
|Total Fat 142.5g||190 %|
|Saturated Fat 72.1g||361 %|
|Monounsaturated Fat 40.6g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 1527.9mg||470 %|
|Sodium 29851.9mg||1029 %|
|Potassium 2796.9mg||74 %|
|Total Carbohydrate 642.7g||189 %|
|Dietary Fiber 37.8g||151 %|
|Sugars, other 604.9g|
|Protein 103.4g||148 %|
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Calories per serving: 4024
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