Sour Cream Cornbread Or Muffins |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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 |
2/3 cup all-purpose flour (can use spelt flour) |
2 tbs brown sugar |
1 1/2 tsp baking powder |
1 scant tsp baking soda |
1/2 tsp salt |
1 large egg |
1 cup sour cream (for best results, not low-fat) |
1/3 cup milk |
2 tbs oil (not olive) |
Directions:
1. Preheat oven to 400°F/200°C.
2. 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.)
3. In smaller bowl, beat together the egg, sour cream, milk and oil until smooth.
4. 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.
5. Spoon into greased 9x9 pan, greased 9 round cast-iron skillet or into 12 greased muffin tins.
6. Bake 20-25 minutes (up to 30 for pan) or until golden brown.
7. Cool 5 minutes before cutting cornbread into squares in pan or wedges in skillet; but turn out muffins immediately.
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