Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 2 Tbs. sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 cup milk
- 1 cup sour cream
- 1/3 cup corn oil
- 1 egg, lightly beaten
Directions:
Preheat an oven to 375°F. Butter a 9-inch square cake pan.
Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.
Makes one 9-inch square loaf; serves 9.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Autumn,
by Joanne Weir
(Time-Life Books, 1997).
Rated 5 out of
5
by
BJQ2 from
Tried and true
This is a recipe that my whole family loves. Goes well with lentils, beans, and just about any soup. Make extra because there won’t be leftovers!
Date published: 2022-01-04
Rated 2 out of
5
by
suerazz from
Great Basic ...make it flavorful for game day
This is great if you plan on topping it w/jam, etc. Substitute creamed corn for half the milk and oil. Add fresh chopped cilantro, part can of green chiles to your level of taste. Top with grated sharp chedar while still warm. This takes it from basic to flavorful.
Date published: 2012-01-27