| 1 c. cornmeal (yellow or white) |
| 1 c. AP flour |
| 2 T. sugar |
| 2 t. baking powder |
| 1/4 t. baking soda |
| 3/4 t. salt |
| 1 c. frozen corn, thawed |
| 1 c. sour cream |
| 2 large eggs |
| 1/2 t. hot sauce |
| 4 T. unsalted butter, melted |
| 2 t. vegetable oil |
Adjust oven rack to middle position, insert 10" cast iron skillet, and preheat oven to 450°. 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.
Remove skillet from preheated oven. Heat oil in 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 15-25 minutes).
Cool cornbread in skillet on wire rack for 20 minutes. Serve warm.
Serves 6-8.