Sour Cream Cornbread Or Muffins
From hollyeats 12 years ago
- 35 min. to make
- Serves 12
Since discovering this recipe in an old Sunset magazine years ago, I have never used another one. You can add bacon bits, grated sharp Cheddar, fresh corn, chilis etc. but it's always good just plain, too. Not as sweet and cakey as some cornbread recipes; excellent with chili.
Ingredients
- 1 cup yellow cornmeal shopping list
- 2/3 cup all-purpose flour (can use spelt flour) shopping list
- 2 TBS brown sugar shopping list
- 1 1/2 tsp baking powder shopping list
- 1 scant tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1 large egg shopping list
- 1 cup sour cream (for best results, not low-fat) shopping list
- 1/3 cup milk shopping list
- 2 TBS oil (not olive) shopping list
How to make it
- Preheat oven to 400°F/200°C.
- In larger bowl, stir together all dry ingredients. (If adding anything like bacon bits, cheese etc., stir them into flour mixture at this point, coating well.)
- In smaller bowl, beat together the egg, sour cream, milk and oil until smooth.
- Add this mixture all at once to dry ingredients and mix just until combined. Batter will be lumpy; do not attempt to smooth it out.
- Spoon into greased 9x9" pan, greased 9" round cast-iron skillet or into 12 greased muffin tins.
- Bake 20-25 minutes (up to 30 for pan) or until golden brown.
- Cool 5 minutes before cutting cornbread into squares in pan or wedges in skillet; but turn out muffins immediately.
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