SOUR CREAM CORNBREAD

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

½ cup butter, melted

1½ cups all-purpose flour

½ cup cornmeal (I use stone-ground)

1 tablespoon baking powder

½ teaspoon salt

⅔ cup milk

½ cup sour cream

1 large egg, room temperature

Method:

Preheat oven to 400°.

Coat an 8x8-inch pan with non-stick cooking spray, set aside.

In a smaller bowl, whisk together the flour, cornmeal, baking powder and salt.

In a separate bowl, whisk together milk, sour cream, and egg; slowly whisk in melted butter.

Pour wet ingredients into the dry ingredients and stir just until combined and there are no lumps, do not overmix.

Pour batter into prepared pan and smooth the top with a rubber spatula.

Bake for about 20 to 25 minutes, until toothpick inserted into the center comes out clean.

Slice and serve.

Enjoy!