Tuesday Recipe: Double Corn Cornbread

Nothing beats warm cornbread straight out of the oven. If you love cornbread, you will fall in love all over again with this recipe!

A cast-iron skillet (or any ovensafe pan) is our first choice for this recipe, but a 9-inch cake pan will also work. Instead of heating it on the stovetop, place the cake pan with the oil in the preheated oven for 5 minutes before adding the batter.


Serves 8 to 10

1 cup cornmeal (yellow or white)
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


1. Adjust oven rack to middle position and heat oven to 450 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in 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.

2. Heat oil in 10-inch 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 inserted in center comes out clean, about 25 minutes. Cool cornbread in skillet on wire rack for 20 minutes (handle will be hot). Serve warm.

(Recipe courtesy Cook’s Country)

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