Double-Corn Cornbread | America's Test Kitchen

Ingredients

• 1 cup (5 ounces/142 grams) yellow or white cornmeal
• 1 cup (5 ounces/142 grams) 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