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.
- 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 2% milk
- 1/4 cup butter, melted
- Preheat oven to 400°. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
- Pour into a greased 8-in. square baking dish. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Sweet Corn Bread in Country Extra March 1999, p49
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