Sour Cream Corn Bread Recipe

Sour Cream Corn Bread Recipe
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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.

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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 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

  • 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.
  • Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Sour Cream Corn Bread published in Country Woman May/June 1995, p13

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Sour Cream Corn Bread Recipe

Sour Cream Corn Bread

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