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Double Corn Cornbread

Course Side Dish
Cuisine American
Keyword chili, Corn, Cornbread
Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes

Equipment

  • 1 Large Cast Iron Skillet
  • 1 Food Processor

Ingredients

  • 1 cup Cornmeal
  • 1 cup All Purpose Flour
  • 1 1/2 tbsp Sugar
  • 2 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 1 cup Frozen Corn
  • 1 can Roasted Green Chili Peppers
  • 1 cup Sour Cream -- or full fat plain yogurt
  • 2 Eggs
  • 1/2 tsp Hot Sauce
  • 4 tbsp Butter -- melted
  • 2 tsp Vegetable Oil

Instructions

  • Adjust oven rack to middle position. Pre-heat oven to 450F.
  • Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl.
  • In a food processor, pulse corn, sour cream, eggs and hot sauce until corn is coarsely chopped and mixture is combined into a batter.
  • Fold corn mixture into dry mixture then stir in melted butter.
  • Heat vegetable oil in the cast iron skillet over medium-high heat. Take skillet off heat. Quickly add batter and place skillet in the oven.
  • Bake 20 minutes, until toothpick comes out clean. Cool on wire rack for 20 minutes.