* Exported from MasterCook *
Cornbread, Sour Cream 1
Recipe By :Stefani Pollack
Serving Size : 9 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz. unsalted butter -- melted; more for the pan (1/2C)
6 3/4 oz. finely ground yellow cornmeal -- (1-1/2 C)
4 1/2 oz. unbleached all-purpose flour -- (1C)
1/3 cup granulated sugar
1/2 tsp. baking soda
1/2 tsp. table salt
2 large eggs -- at room temp, beaten
1 cup sour cream -- full-fat
This is a lightly sweet and moist yet dense cornbread, delicious on
its own or used in stuffing or French toast.
Yield: one 8x8" loaf
Position a rack in the center of the oven, and heat the oven to 350F.
Grease an 8x8" baking pan.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking
soda, and salt.
Fold in the eggs and sour cream with a silicone spatula until just combined.
Fold in the butter a little bit at a time until just combined.
Pour the batter into the pan, spread evenly with a small offset
spatula or the back of a spoon, and bake until the top is just
starting to brown and a toothpick inserted into the center comes out
clean, 25 to 30 minutes.
Cool on a rack until room temperature, about 20 minutes, then invert
onto a plate and serve.
Source:
"Fine Cooking, October/November 2016 Issue"
S(Internet address):
"<http://www.finecooking.com/recipe/sour-cream-cornbread>"
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Per Serving (excluding unknown items): 320 Calories; 17g Fat (48.2%
calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber;
86mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 0 Leanxo
Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0201