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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is the cornbread my mum used to always make and it was a real treat. It comes from a gorgeous old book she has called the Buttry Shelf Cookbook. Ingredients:
1 cup yellow cornmeal |
1 cup white flour |
1/3 cup sugar |
1/2 teaspoon salt |
4 teaspoons baking powder |
1 egg, slightly beaten |
1/4 cup butter, melted and cooled |
3/4 cup milk |
3 tablespoons light sour cream |
Directions:
1. Sift the dry ingredients together in a bowl, add milk, sour cream, beaten egg, and butter. Stir well with a wooden spoon. Pour into greased muffin pans or into an 11 ich by 5 inch cake pan.
2. grate nutmeg over the top. Bake in a hot oven (425℉) for 20 mins or until lightly browned on top. Serve with butter and while hot.
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