This makes and 8" sq. pan. If you double this, make it twice. It does not work well doubled and put in a
9x13" pan as it is fairly dense and the bigger pan takes too long to bake
and when the middle is finally done, the corn bread is overdone on the outside.
SOUR CREAM CORN BREAD
3/4 c. yellow corn meal
1 c. white flour
1/4 c. sugar
2 t. baking soda
3/4 t. salt
1 c. sour cream
1/4 c. milk
1 egg beaten before adding
2 Tbsp. veg. oil (use corn or sunflower oil)
Mix all ingredients JUST ENOUGH TO BLEND WELL. DO NOT
over beat. It still might be slightly
lumpy, and you may see some sour cream thru it that hasn't been fully mixed in,
but this is fine. It will be perfect when it is baked.
Spray an 8" square pan with Pam and spread in the
corn bread gently. Don't pat it or work it too much. Bake at 425 degrees (I
only bake in glass so it's 400 degrees) about 20 min. DON'T LET IT BROWN
MUCH. Take out of oven and immediately
use a cube of butter to gently grease the top of the corn bread and give it a
shine. Use butter that is room temp.
(not melted) and stir a little honey in it for Honey Butter.
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