Double-Corn Cornbread

Northerners like their cornbread cake-like and sweet, while Southern cornbread is almost always thin, crusty and savory. Our version finds us on the fence (or the Mason-Dixon line), with a recipe that is tender, crunchy, slightly sweet, and full of bold corn flavor.

Test Kitchen Discoveries

• We love the idea of using creamed corn for added corn flavor, but our tasters thought the canned varieties tasted tinny. We preferred making our own creamed corn by pureeing defrosted frozen corn kernels and sour cream.
• While any ovensafe pan will work for this recipe, we prefer to use a cast-iron skillet. To guarantee a crust with crunch, make sure any pan you use is blazing hot before the batter hits the pan.