Sour Cream Cornbread
Submitted by murray on September 19, 2002 at 10:52 am

DESCRIPTION
Sour Cream Cornbread

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
My mom got this recipe from the Mennonite Community Cookbook by Mary Emma Showalter and Naomi Nissley. Sometimes we'll throw in some chopped chilis or jalapeno or cheddar cheese.

3/4 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2-1/2 tablespoons sugar
1 egg, beaten lightly
2 tablespoons melted butter
1 cup thick sour cream
4 tablespoons milk

Combine dry ingredients in a large bowl and set aside. Add wet ingredients and combine thoroughly. You can either bake it in a greased 9" square pan at 475 for 20 minutes or go with my mother's favorite method (mine too!). Heat a cast iron skillet on the stove top at medium/high. Melt a "whap" (mom's measurement) of Crisco in the pan swirling it around to grease all sides. When good and hot pour the batter into the pan and cook till bubbly around the edges. Then put immediately into a 375 oven for 15-20 minutes. The latter method takes some practice in perfecting (at least it did for me) both "whap" and how long to cook on the stove top to get a nice crusty but not burnt crust.