Double-Corn Cornbread

I heart cornbread. And, really, it is so easy to make. I like that I can put it together quickly for a last-minute accompaniment to a meal. And, I like the leftovers as breakfast the next day, or as a snack throughout the rest of the week.

Here is one of my favorite cornbread recipes. Then again, I have many favorite cornbread recipes.

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 large eggs
1/2 tsp hot sauce

4 T unsalted butter, melted
2 tsp vegetable oil

Adjust oven rack to middle and heat to 340. Whisk cornmeal, flour, sugar, powder, soda and salt together in a large bowl.

Pulse corn, sour cream, eggs and hot sauce in food processor until corn is coarsely chopped and mixture is combined. Fold corn mixture into cornmeal mixture, then 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 batter and place skillet in oven. Bake until toothpick comes out clean, about 25 minutes.

Cool cornbread in skillet on wire rack for 20 minutes. Serve warm.

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