Sour Cream Cornbread

From "Don't Panic - Dinner's in the Freezer"

• Ready In: 25 mins
• Serves: 16

Ingredients

• 3⁄4 cup flour
• 1⁄4 cup sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 cups cornmeal
• 1  egg, lightly beaten
• 1 1⁄4 cups sour cream
• 1⁄3 cup  vegetable oil

Directions

1. Preheat oven to 400°F.
2. Place flour, sugar, baking powder, baking soda and salt in medium bowl. Mix together and stir in cornmeal.
3. In a large bowl, combine egg, sour cream and oil.
4. Stir dry ingredients into wet ingredients just until moistened.
5. Pour into an 8 inch square pan that has been sprayed with cooking spray.
6. Bake for 15-18 minutes.
7. If making into muffins, bake for 12 minutes.
8. Serve immediately or cool, wrap tightly and freeze for a later time.