DOUBLE-CORN CORNBREAD
From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.
Provided by Beth A.
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
- Take out of oven and quickly add batter; return pan to oven.
- Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
- Cool cornbread in pan on wire rack for 20 minutes.
- Serve warm.
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jackson emoit
[email protected]This cornbread was just okay. It was a little dry and crumbly for my taste. I think I would have liked it better if I had added more butter or milk.
The heralds family
[email protected]I was a little skeptical about this recipe because I've never made cornbread with fresh corn kernels before. But I'm so glad I tried it! The corn kernels added a wonderful flavor and texture to the cornbread. I will definitely be making this recipe a
Yanda Dyco
[email protected]This cornbread was delicious! I made it for a potluck and it was a hit. Everyone loved it. I will definitely be making it again.
Seemasabir Sabir
[email protected]This cornbread recipe is a winner! I've tried many different cornbread recipes over the years, but this one is by far the best. It's moist, flavorful, and has the perfect amount of sweetness. I especially love the addition of fresh corn kernels. They