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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1 egg |
1 cup (8 ounces) sour cream |
1/3 cup milk |
2 tablespoons butter, melted |
Directions:
1. In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until combined. Pour into a greased 8-in. square baking dish.
2. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
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