The only cornbread that's still any good the next day. Who could've guessed - the extra cup of fat helps!
From Taste of Home
1 c all-purpose flour
1 c cornmeal
1/4 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, lightly beaten
1 c (8 oz) sour cream
1/3 c milk
1/4 c butter, melted
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together the egg, sour cream, milk, and butter; stir into dry ingredients until just moistened.
Pour into a greased 8-in. square pan. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Serve warm.
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