Prep 5 mins
Cook 25 mins
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.
- 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
- 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.
The texture of this cornbread is wonderfully tender and moist. The addition of the chopped corn is very nice. I used stone ground corn meal and baked it in a round cake pan. It rose very nicely and was perfectly golden brown after 20 minutes. Thanks for sharing, Beth.