It has been a little while since I've made cornbread. I was on the hunt for awhile to find the best recipe. The hunt is still on, but I have taken probably an 8 month hiatus from attempting. Today I made a batch which called for sour cream to use up this ingredient I would never use otherwise.
The cornbread came out decent (still nothing to write home about) but when taking it out of the pan, I had a huge mishap!
I didn't want to scrape the pan, so I just kind of loosened the sides and then flipped the pan thinking it would slip right out. Not the case. Instead I was left with a pile of cornbread and half still in the pan. This made for awkward slices!
Here is the recipe, although I must say, I will still be trying others. It wasn't super moist, but it wasn't dry. It could use a little more taste though....extra salt? extra sugar?
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup sour cream
- 1/3 cup milk
- 1/4 cup butter, melted
1. Preheat the over to 400 degrees
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In a separate bowl, mix together the egg, sour cream, milk and butter.
4. Combine the wet and dry ingredients.
5. Pour into pan and bake for 20-25 minutes or until middle is cooked all the way through.