from America’s Test Kitchen — rivals any gluten cornbread for sure!
Ingredients:
11 ¼ ounces (2 1/4 cups) cornmeal 1 ½ cups sour cream ½ cup milk ¼ cup vegetable oil 4 tablespoons unsalted butter 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda ¾ teaspoon salt 2 large eggs
Preparation:
2 Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside. When skillet is hot, add oil and continue to heat until just smoking, about 5 minutes.
3 Using potholders (skillet handle will be hot), remove skillet from oven, carefully add butter, and gently swirl to incorporate. Pour hot oil-butter mixture into cornmeal mixture and whisk to incorporate. Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.
4 Quickly scrape batter into hot skillet and smooth top. Bake on middle rack until top begins to crack and sides are golden brown, 12 to 15 minutes, rotating skillet halfway through baking. Let bread cool in skillet on wire rack for 5 minutes. Remove bread from pan and let cool on rack for at least 10 minutes before serving.