Wednesday, October 20, 2010

Double-Corn Cornbread

This has been my go-to recipe for cornbread for several years now. An infallible recipe, and is a good mix between northern- and southern-style cornbread.


Double-Corn Cornbread
Cook's Country

1 c cornmeal (yellow or white)
1 c flour
2 T sugar
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 c frozen corn, thawed
1 c sour cream
2 eggs
1/2 tsp hot sauce
4 T unsalted butter, melted
2 tsp vegetable oil

Adjust oven rack to middle and heat oven to 450.

Whisk cornmeal, flour, sugar, powder, soda and salt together in a large bowl.

In a food processor, pulse corn, sour cream, eggs and hot sauce until corn is coarsely chopped and mixture is combined.



Fold corn mixture into cornmeal mixture. Stir in melted butter.

Heat oil in a 10" cast-iron skillet over medium-high heat until just beginning to smoke. Take skillet off heat. Quickly add the batter and place skillet in oven. Bake until a toothpick comes out clean, about 25 minutes.

Cool cornbread in skillet for 20 minutes. Serve warm.




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