MexicoKaren
Head Chef
Most of you probably already have your favorite recipe for cornbread, but I had not found exactly the right one until today. I took another recipe that I found online, tinkered with it a bit, and it was SO good we ate half the pan. Very moist, light and just the right amount of sweetness. I thought I would share it with you if you haven't already got a TNT recipe:
KAREN'S BEST CORNBREAD
1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup evaporated milk
1/3 cup butter, melted
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
Pour into a buttered 8-in. square baking dish. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm with honey butter.
KAREN'S BEST CORNBREAD
1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup evaporated milk
1/3 cup butter, melted
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
Pour into a buttered 8-in. square baking dish. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm with honey butter.