Sunday, January 9, 2011

Sour Cream Corn Bread

This is an old recipe from the Mennonite Community Cookbook- very good with soup.


3/4 cup corn meal
1 cup flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 1/2 Tbsp sugar- may use more if you like a sweeter bread
1 egg, well beaten
2 Tbsp melted butter
1 cup thick sour cream
4 Tbsp milk

Sift the dry ingredients. Add the beaten egg, cream, milk and butter. Beat thoroughly. Pour into a greased 9 inch pan. Bake at 425 for 20 minutes.

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