Sour Cream Cornbread
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 servings.
Unlike most corn breads, this loaf is moist and extra flavorful, thanks to the sour cream and rosemary Leonora Wilkie of Bellbrook, Ohio adds.
Ingredients
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1 cup all-purpose flour
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1 cup yellow cornmeal
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2 tablespoons sugar
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2 teaspoons baking powder
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon salt
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1 large egg
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1 cup sour cream
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1/3 cup milk
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2 tablespoons butter, melted
Directions
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1.
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.
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2.
Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 piece: 216 calories, 9g fat (5g saturated fat), 35mg cholesterol, 280mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 5g protein.
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