Sour Cream Corn Bread Recipe

Sour Cream Corn Bread Recipe
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Mother's corn bread is a special treat she made often while I was growing up and still makes today. My grandmother came up with this recipe years ago. True to tradition, I serve it frequently to my own family.

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  • 9 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped pimientos
  • 1 teaspoon dried minced onion

Directions

  • In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until bread tests done. Yield: 9 servings.

    If Cooking for Two: Freeze leftovers in a freezer bag.

Nutrition Facts: 1 serving (1 piece) equals 208 calories, 8 g fat (5 g saturated fat), 49 mg cholesterol, 272 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Sour Cream Corn Bread published in Reminisce March/April 1995, p49

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Sour Cream Corn Bread Recipe

Sour Cream Corn Bread

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