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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 9 |
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The sour cream in this recipe makes a nice moist cornbread my family loves! We especially enjoy it with chili during the cold winter months we have here in the Midwest. Ingredients:
1 cup all-purpose flour |
2/3 cup cornmeal (i use quaker oats brand yellow cornmeal) |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/4 cup (4 tablespoons) butter, melted and cooled a few minutes |
1/4 cup granulated sugar |
2 eggs |
1/2 cup real sour cream (not low-fat or no-fat varieties) |
1/2 cup milk |
Directions:
1. Heat oven to 425 degrees. Grease an 8-inch square baking pan; set aside.
2. In a medium bowl, combine flour, cornmeal, baking powder, salt, and baking soda; set aside.
3. In a large bowl, mix melted butter and sugar together well. One at a time, add eggs and mix well after each addition. Stir in sour cream and milk. Add flour mixture and stir just until combined. Pour mixture into prepared pan. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean.
4. Variation: Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.
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