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Adjust oven rack to the middle position and heat the oven to 400°.
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Generously coat an 8-inch square baking pan with vegetable oil spray.
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Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a large bowl.
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Process the buttermilk, corn, brown sugar, and eggs in a food processor until combined, about 5 seconds.
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Gently fold the buttermilk mixture into the flour mixture, then fold in the melted butter until just combined.
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Scrape the batter into the prepared pan and smooth the top.
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Bake until deep golden brown and a pick inserted into the middle comes out with a few crumbs attached, about 35 minutes.
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Let the cornbread cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 10 minutes.
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