Good Old Southern Corn Bread
If you have never had corn bread I suggest you try this recipe with an open mind. Corn bread is great for those days when you are making a soup but don’t have time to make bread that has to do the double rise thing and is absolutely delicious.
Corn bread makes a delicious meal when paired with soup or chili, and I like it even plain. This recipe is rich enough that you really don’t need to serve extra butter with it. If you want to jazz up this recipe, add some grated cheese, frozen corn, or nicely diced chilies--and if you are feeling extra fancy, add all of those ingredients for a tasty variation.
1/3 cup butter melted
1/4 cup sour cream
1 cup milk
1 cup corn meal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon corn starch
1. Heat oven to 400 F. Grease an 8 x 8 square baking dish.
2. In a bowl combine the corn meal, flour, sugar, baking powder, salt and cornstarch. It’s going to look a bit lumpy because of the roughly milled cornmeal.
3. In a separate bowl mix the melted butter, sour cream and milk. (If you are adding any of the extra ingredients mentioned above I would add them here.)
4. Combine the two bowls of mixed ingredients. Pour into your greased pan place into the oven.
5. Bake for 25 minutes until golden brown. Cool for at least five minutes before slicing into squares.