Whole Wheat Sour Cream Cornbread |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I found this recipe on the blog Ponderings from Picket Fence Cottage as part of a post on whole foods. It has a really unique flavor, not too corny and with a slight tang from the sour cream. The texture is excellent, tender yet firm. Hope you enjoy it. Ingredients:
3/4 cup cornmeal |
1 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
1 teaspoon salt |
2 tablespoons brown sugar |
1 egg, beaten |
2 tablespoons olive oil |
1 cup sour cream (fat-free okay, or substitute with non-fat plain yogurt) |
4 tablespoons milk (or more to make right consistency) |
Directions:
1. Sift flour and cornmeal together; add soda, cream of tartar, and salt.
2. Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
3. Add wet to dry ingredients and stir until combined.
4. Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.
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