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The Cook Stove / Breads
CORN BREAD
Sour cream gives a distinctive moistness and tenderness to this corn bread.
¾ cup yellow cornmeal
1 cup flour
¼ cup sugar
2 tsps, baking powder
½ tsp. Salt
1 cup dairy sour cream
¼ cup milk
1 egg, beaten
2 tsps. Shortening, melted
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Mix all ingredients just enough to blend. Pour into greased 8” square pan.
Bake in 425 degree oven for about 20 minutes.
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