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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| cornmeal: 1 1/2 cups |
| salt: 1 tsp |
| light brown sugar (packed): 1 tsp |
| baking powder: 1 Tbl |
| eggs: 3 (large//room temperature) |
| light sour cream: 3/4 cup (room temperature) |
| nonfat milk: 1/2 cup |
| unsalted butter: 8 Tbl (melted) |
Sour Cream Cornbread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
16 serving(s)
Tags
- Preheat the oven to 400°F Coat a 9" x 9" pan with nonstick spray.
- Sift the flour, cornmeal, salt, brown sugar and baking powder together in a mixing bowl.
- Stir in the eggs, sour cream, milk and butter with a wooden spoon until the dry ingredients are just moistened. Do not overmix.
- Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.