Cornbread
1 cup yellow cornmeal
1 cup flour
2 t baking powder
1 t baking soda
2 to 4 T of sugar
1 egg, beaten
1 1/4 cups sour cream
1/4 cup butter, melted
Combine first 6 ingredients in a large bowl.
Make a well in the center of the mixture. Combine egg, sour cream and shortening; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 425 for 15 minutes or until golden brown. Remove from pans immediately.
Yield: 1 1/2 dozen
These go great with the Cheesy Potato Chowder.
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