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Sour Cream Cornbread

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A moist, slightly tangy cornbread made with sour cream, milk and melted butter, baked in a square pan until golden brown.

Ingredients

Scale

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, mix sour cream, milk, melted butter, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour batter into the prepared pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
  6. Let cool slightly before serving.

Notes

Stir the wet and dry ingredients together only until combined; overmixing makes cornbread tough.

Find it online: https://www.receipster.com/amish-sour-cream-cornbread-2/