EASY AMISH SOUR CREAM CORN BREAD

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SO good! Was looking for a quick cornbread recipe to go with a pot of beans….I didn’t have sour cream or milk, but after seeing this post I couldn’t wait to make it. So, I sub’d yogurt for the sour cream and half and half for the milk. It turned out fabulous! Will definitely make again. 

This recipe adapted form : www.allrecipes.com

Ingredients

  • 3/4 cup cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 Tablespoons white granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup sour cream (regular or reduced fat – full fat is best)
  • 1 large egg, beaten
  • 2 Tablespoons butter, melted
  • 1/4 cup milk (whole milk is best)

Directions

  1. Preheat oven to 400 degrees f. and grease a 9×5 bread pan with non-stick cooking spray.
  2. In a large bowl, add all of the dry ingredients (cornmeal, flour, sugar, baking soda, cream of tartar and salt) and mix well using a whisk. 
  3. Next, add wet ingredients (sour cream, egg, butter and milk), using a spoon, mix until just blended (do not over mix) then pour batter into baking pan spreading evenly.
  4. Bake on middle rack of oven for 30 to 35 minutes. Be sure to check the bread using a toothpick in the center, making sure it comes out clean. 
  5. Remove from oven, allow to cool for 10  minutes then remove from pan.  
  6. Enjoy!


Tips

  • This bread is best served warm but is pretty good cold too.
  • Heats up nicely in the microwave (less than 10 secs for one slice).
  • Serve with butter, honey, honey butter and more.
  • As for cornmeal, you can use fine or medium-ground, whatever you prefer or have in the pantry.

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