Kent requested Corn Bread this weekend. He never requests anything. So, when he wants something I listen! I made some chili and served with warm Corn Bread. Eric and Rachel ended up coming over too. They both had some and thought it was quite tasty. This was extremely simple and of course delicious. It also took no time at all. You should give it a try. I think you will love it!
A cast-iron skillet (or any oven safe pan) is our first choice for this recipe, but a 9-inch cake pan will also work. Instead of heating it on the stove top, place the cake pan with the oil in the preheated oven for 5 minutes before adding the batter.
(Compliments “America’s Test Kitchen”)
1 cup cornmeal (yellow or white)
1 cup 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
1. 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.
2. 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.
That is it. How easy is that? Give it a try and let me know what you think!!