Basic Corn Bread
This cornbread recipe creates a tender and moist result that pairs perfectly with your favorite soups, chili, or simply enjoyed on its own. The combination of cornmeal, flour, sour cream, and a touch of corn oil delivers a delightful texture and flavor that will have your taste buds dancing with each bite. It's easy to make and will surely become a go-to recipe for any occasion.
— Constant Cookbook
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 2 Tbs. sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 cup milk
- 1 cup sour cream
- 1/3 cup corn oil
- 1 egg, lightly beaten
Instructions
- Preheat an oven to 375°F. Butter a 9-inch square cake pan.
- Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
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