Double-Corn Cornbread
"Why this recipe works:Northerners like their cornbread cakelike and sweet, while Southern cornbread is almost always thin, crusty, and savory. Our Double-Corn Cornbread recipe walks the line and produces something in the middle: tender, crunchy, slightly sweet cornbread that is full of bold corn flavor. We achieved this by making our own creamed corn by pureeing defrosted frozen corn kernels and sour cream. A cast-iron skillet gave us the crunchy crust we wanted from our recipe, but any ovensafe pan worked as long as it was blazing hot before the batter hit the pan...."
INGREDIENTS
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1 cup cornmeal (yellow or white)
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1 cup all-purpose flour
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2 tablespoons sugar
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 teaspoon table salt
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1 cup frozen corn, thawed
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1 cup sour cream
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2 large eggs
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1/2 teaspoon hot pepper sauce
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4 tablespoons unsalted butter, melted
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