R: Sour Cream Corn Bread

[Beth E. (NJ)]

I just love corn bread - and after a dinner at Cracker Barrel last night I'm in the mood for some!

Sour Cream Corn Bread

1 C. all-purpose flour
1 C. cornmeal
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
8 oz. sour cream
1/3 C. milk
2 Tbsp butter or margarine, melted

In a medium bow, combine dry ingredients. In another bowl, beat together egg, sour cream, milk and butter; then add to cornmeal mixture and stir just until moistened. Pour into a greased 8-inch-square baking dish. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Makes 9 servings

 

[pumba]

but I love corn bread so much......I eat it dry......thanks I am going to try this .......especially with baked beans....yummy