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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This corn bread goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
1/4 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg, lightly beaten |
1 cup (8 ounces) sour cream |
1/3 cup 2% milk |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 9 servings.
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