Recipe courtesy of Cooking With Kim

Double Cornbread
From Cook's Country

If you don't have a cast iron skillet, you can use a 9-inch cake pan.
Instead of heating on the stovetop, place oiled pan in oven for 5
minutes before adding the batter.

1 c cornmeal
1 c all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 c frozen corn, thawed
1 c sour cream
2 large eggs
1/2 tsp. hot sauce
4 tbsp. butter, melted
2 tsp. 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. Cool cornbread
in skillet on
wire rack for 20 minutes. Serve warm.

A fairly good cornbread recipe, but needs some work, When mixed it is
a very thick batter,
It didn't rise much from when first spooned into the pan I found it a
little sweet but not overpowering like a cake,
Next time I would reduce the sugar to1t. The corn put into a blender
or food processor reduces it
to nothing, so instead just mix the cup of corn into the liquid
ingredients.To me it has a crumb close to
cake, so maybe a little more cornmeal and a little less flour. I'll
try 1/4 cup difference both ways next.
It makes a cornbread that is only about 1" high in a 10" cast iron
pan. So I'd suggest doubling it or
using an 8" pan to get more height, I like to be able to cut it in
half and put butter on both sides.
25 minutes is way too long to cook this, I took mine out at 20 minutes
and should have done so at 18 min.
If the bottom crust if brown enough for you when taken out, I'd not
leave it in the pan for 25 min longer
It would continue cooking in the very hot cast iron pan and be burnt,
I took mine out of the pan soon as
it came out of the oven, It slid right out of the pan without sticking
or coming apart onto a wire rack
CC