Sour Cream Corn Bread

I got the recipe from my cousin, Renee and I have stopped searching for a good cornbread recipe because this one is so delicious. The sour cream in the recipe really makes the corn bread nice and moist. It’s also a great base recipe if you want to spice it up with jalapeño and cheddar cheese. I whip this recipe up pretty much anytime I make a Mexican dish for supper; it’s also great the next day for breakfast!

Sour Cream Cornbread

Ingredients:

1 cup flour

1 cup yellow cornmeal

4 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 egg, beaten

1/3 cup milk

4 tablespoons melted butter

1 cup sour cream (1/2 pint)

Directions:

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients.
3. Beat together wet ingredients and add to the dry mixture stirring just until blended.
4. Pour into a greased 8 inch square pan and dot the top with butter.
5. Bake 20-25 minutes until golden.

Source: my cousin, Renee Lavoie