From Cook's Country
Northerners like their cornbread cakelike and sweet, while Southern cornbread is almost always thin, crusty, and savory. Our Double-Corn Cornbread recipe walks the line and produces something in the middle: tender, crunchy, slightly sweet cornbread that is full of bold corn flavor. We achieved this by making our own creamed corn by pureeing defrosted frozen corn kernels and sour cream. A cast-iron skillet gave us the crunchy crust we wanted from our recipe, but any ovensafe pan worked as long as it was blazing hot before the batter hit the pan.
Serves 8 to 10
A cast-iron skillet (or any ovensafe pan) is our first choice for this recipe, but a 9-inch cake pan will also work. Instead of heating it on the stovetop, place the cake pan with the oil in the preheated oven for 5 minutes before adding the batter.
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