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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I adapted this from Rachel Savage's recipe and substituted non-dairy creamer for the milk and cut the salt to 1/2 teaspoon. Ingredients:
1 1/4 cups yellow cornmeal |
3/4 cup flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup sugar |
3/4 cup sour cream, plus |
1/2 cup non-dairy coffee creamer |
2 eggs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 400 degrees F.
2. Grease 8 inch square pan and set side.
3. In a large bowl, combine dry ingredients.
4. In a medium bowl, whisk sour cream, milk and eggs together.
5. Quickly stir in butter.
6. Pour liquid mixture over dry ingredients.
7. Stir with rubber spatula just to blend.
8. DO NOT OVER MIX.
9. Scrape batter into pan.
10. Bake 20 minutes or until toothpick comes out clean.
11. Cool and cut into squares.
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