Double-Corn Cornbread | America's Test Kitchen

Name: 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

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Cornbread should be tender and sweet, yet dark and crunchy. It should also burst with corn flavor.

Keywords

Desserts or Baked Goods
Quick Breads

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