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Sour Cream Cornbread




Source of Recipe


Internet


List of Ingredients




1 cup fresh corn kernels, coarsely chopped (about 2 medium-size ears)
6 tablespoons unsalted butter
¾ cup yellow cornmeal
¾ cup unsifted all-purpose flour;
3 tablespoons sugar
2 ½ teaspoons baking powder
1 teaspoon salt
3 eggs, slightly beaten
¾ cup milk
½ cup sour cream


Recipe



Sauté corn in butter in small saucepan over medium-low heat for 3 to 5minutes or until tender; reserve.

Preheat oven to 400° F. Grease 9x9x2-inch-square baking pan. Sift Together cornmeal, flour, sugar, baking powder and salt onto wax paper.

Whisk together egg, milk and sour cream in large bowl until well blended.

Whisk in corn. Add cornmeal mixture; stir just until dry ingredients are moistened. Do not overmix. Pour batter into prepared pan. Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean and bread is golden. Cool slightly in pan on wire rack.

Cut into squares and serve warm.