1 cup all-purpose flour
1/2 teaspoon salt
1 egg
3/4 cup cornmeal
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups milk
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 (8 ounce) package frozen chopped corn kernels
Preheat oven to 350 degrees F (175 degrees C). Fill a large springform pan with foil.
In a large bowl, mix flour, salt, egg, cornmeal, baking powder, baking soda and salt. Set aside.
Place the milk, butter, vanilla extract and corn flour into the prepared pan. Pour batter over all, then sprinkle with chopped corn kernels.
Bake in preheated oven for 25 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan on rack of refrigerator; remove and let cool completely. At this point, you can refrigerate leftover bread for future dough baking.