Cornbread

Submitted by chef 998002

"Williams Sonoma!"

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 9 pieces
• Serves: 9

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 cups cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 cup sour cream
• 1⁄3 cup corn oil
• 1 egg, lightly beaten

directions

1. Preheat an oven to 375°F Butter a 9-inch square cake pan.
2. Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.
3. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
4. Makes one 9-inch square loaf; serves 9.

Reviews

[Debbwl]

This is a heavy dense cornbread with nice flavor. Made this cornbread as written and found it to be a nice side to our soup as it was not overly sweet. Thanks for the post.