Sour cream gives a distinctive moistness and tenderness to this corn bread. Quick and easy cornbread is extra moist with the addition of sour cream to the batter. Serve alongside chili, beans, sandwiches, and more!

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

Mix all ingredients just enough to blend. Pour into greased 8” square pan.
Bake in 425 degree oven for about 20 minutes.