Recipe by A Messy Cook
I found this recipe on the blog "Ponderings from Picket Fence Cottage" as part of a post on whole foods. It has a really unique flavor, not too "corny" and with a slight tang from the sour cream. The texture is excellent, tender yet firm. Hope you enjoy it.
Top Review by CMEvans44
WHAT A GREAT RECIPE!!! The thick consistency freaked me out, but I went with it anyway and it was WOW!!!! I did decrease temp to 400 and cook for 25 mins for more even cooking. This would be great spoon bread as well. I made a lot of changes: substituted 2t baking powder for the soda and tartar; brown Splenda Blend for the sugar; 1/4 c egg substitute for egg. All worked well. Also added 1/2 c chopped fresh jalapeno and 1/2 c chopped fresh onion. It was amazing. Chef might want to update directions to include adding the brown sugar for new cooks who want to try this recipe.
- 3⁄4 cup cornmeal
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 egg, beaten
- 2 tablespoons olive oil
- 1 cup sour cream (fat-free okay, or substitute with non-fat plain yogurt)
- 4 tablespoons milk (or more to make right consistency)
Directions See How It's Made
- Sift flour and cornmeal together; add soda, cream of tartar, and salt.
- Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
- Add wet to dry ingredients and stir until combined.
- Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.