This cornbread recipe goes well with just about anything. I always make it when we have chili. The sour cream makes it nice and moist.
Ingredients
- all-purpose flour: 1 cup
- cornmeal: 1 cup
- white sugar: 0.25 cup
- baking powder: 0.5 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- egg, lightly: 1 piece (beaten)
- sour cream: 1 cup
- milk: 0.33333 cup
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
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Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
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Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm. My Hot Southern Mess
