Cornbread

1 C AP Flour
1 C Yellow Cornmeal
¼ C Sugar
¾ tsp Baking Soda
½ tsp Sea Salt
⅛ tsp Cayenne Pepper
⅛ tsp Cinnamon *(this was my little addition)
⅔ C Sour Cream
⅔ C Whole Milk
2 Lrg Eggs
6 Tbsp Unsalted Butter, melted *(I use TJ’s salted butter)
¾ C Corn Kernals, fresh or thawed frozen

Preheat the oven to 400⁰F. Butter a 10in. cast iron skillet (or other oven safe skillet or baking dish), set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking soda, salt and cayenne pepper. In another bowl, whisk together the sour cream, milk and eggs until blended. Make a well in the center of the cornmeal mixture, pour in the sour cream mixture and melted butter and stir just until combined. Do not over mix. Fold corn kernels into the batter.

Pour the batter into the prepared skillet and smooth the top. Bake until the corn bread is golden brown and it passes a tooth pick test, about 20 min. Let cool in pan for 5 min. Cut into wedges and serve warm with butter.


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