Sweet Corn Bread
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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.
SERVINGS: 9
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 cup 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 milk
- 1/4 cup butter, melted
Directions:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
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. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 servings.