A moist and sweet cornbread to enjoy with
favorite soups or grilled pork or poultry.
Sour Cream
Cornbread I
- 1/4 cup butter or margarine,
softened
3 tablespoons granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
- Heat oven to 425°F.
- Combine butter and sugar
in small mixer bowl. Beat at medium speed, scraping bowl often,
until creamy (1 to 2 minutes). Add eggs, one at a time, beating
well after each addition (1 to 2 minutes). Stir in sour cream
and milk. Add all remaining ingredients. Reduce speed to low;
beat just until mixed.
- Pour batter into greased
8-inch cast iron skillet. Bake for 22 to 26 minutes or until
golden brown and wooden pick inserted in center comes out clean.
Serve warm.
Makes 8 servings.
Tips:
- Prepare batter as directed
above. Spoon batter into 12 greased or paper-lined muffin cups.
Bake for 15 to 18 minutes.
- This cornbread can be
baked in a greased 8-inch square baking pan. Bake at 425°F
for 18 to 22 minutes. Makes 9 servings
- Spray pan with no stick
cooking spray before baking quick breads like this one.
Nutrition Facts (1 serving):
Calories: 225, Fat: 10 g, Cholesterol: 80 mg, Sodium: 370 mg,
Carbohydrates: 28 g, Dietary Fiber: 1 g, Protein: 6 g.
