Double-corn Cornbread

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup cornmeal (yellow or )
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon table salt
• 1 cup frozen corn, thawed
• 1 cup sour cream
• 2 large eggs
• 1/2 teaspoon hot pepper sauce
• 4 tablespoons unsalted butter, melted
• 2 teaspoons vegetable oil

Recipe

• 1 adjust oven rack to middle position and heat oven to 450 degrees.
• 2 whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
• 3 pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
• 4 fold corn mixture into cornmeal mixture, then stir in melted butter.
• 5 add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
• 6 take out of oven and quickly add batter; return pan to oven.
• 7 bake until toothpick inserted in center comes out clean, about 20-25 minutes.
• 8 cool cornbread in pan on wire rack for 20 minutes.
• 9 serve warm.