Name: Double-Corn Cornbread
Total time: PLACEHOLDER
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

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 dark and crunchy. We also wanted it bursting with bold corn flavor. The question is how best to marry the two regional styles without inciting civil war in the test kitchen.

Northerners and Southerners disagree over the color of the cornmeal and its ratio to flour. Blindfolded tasters had a hard time distinguishing between yellow and white cornmeal, but there was no question that cornbread made with equal parts cornmeal and flour struck the right balance between crumbly and cake-like. Instead of buttermilk, we used a mixture of sour cream (for tang) and creamed corn (for intense corn flavor). Because the creamed corn tasted slightly tinny, we made a homemade version by pureeing defrosted frozen kernels with the sour cream. This mixture, along with two eggs for moisture and structure and a shot of hot sauce for kick, gave our cornbread great flavor. Some recipes call for bacon fat, but we avoid the added step of cooking bacon by using melted butter instead.

Finally, we tackled the most controversial ingredient: sugar. We found the right amount to enhance the natural sweetness of the corn without making sweet corn muffins. Regardless of region, bakers agree that a super-hot oven is the only way to form a craggy crust. For the crunchiest, brownish bottom crust, a preheated pan (preferably cast iron) is a must. The pan should be so hot that the batter sizzles as it hits the pan.

Before You Begin

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.

Instructions

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.

Heat oil in 10-inch skillet over medium-high heat until just beginning to smoke. Take skillet off heat; quickly add batter and place skillet in oven. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cornbread in skillet on wire rack for 20 minutes (handle will be hot). Serve warm.