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

Desserts or Baked Goods
Quick Breads

Appears in Cook's Country October/November 2006, America's Test Kitchen TV

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

SERVES 8 to 10

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