Tuesday, July 30, 2013

Sour Cream Corn Bread

3/4 cup cornmeal
1 cup unsifted all purpose flour
1/4 cup sugar
2 tblsp baking powder
1/2 tsp soda
3/4 tsp salt
1 cup sour cream
1/4 cup milk
1 egg, beaten
2 tblsp melted shortening

Mix all ingredients just enough to blend. (Do NOT overmix or muffins could be tough - the less you mix the better ;0).  If it seems dry, add a tad bit more milk.

Pour into greased 8" square pan (or cast iron skillet which is what I would do) and bake at 425 for approx. 18-20 minutes.

Serve warm.  A delicious compliment to Guiness Stout Chili!

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