Double-Corn Cornbread

Name: Double-Corn Cornbread
Yield: Serves 8 to 10
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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Appears in Cook's Country October/November 2006, America's Test Kitchen TV

Desserts or Baked Goods

Quick Breads

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

SERVES8 to 10

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WHY THIS RECIPE WORKS

In the North, cornbread is cakey and sweet, while Southerners demand theirs thin, crusty, and utterly savory. For us, cornbread should offer the best of both worlds—neither too muffin-like nor too austere. It should be tender and sweet, yet...

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