SOUR CREAM CORNBREAD

Good with goulash …

Sift together:

1 cup of whole wheat flour

4 teaspoons of baking powder

1/2 teaspoon of baking soda

a half teaspoon of salt

                                                                                                and combine with 1 cup of yellow cornmeal.

Beat 2 eggs, 1 cup of sour cream, 4 tablespoons of melted butter and 3 tablespoons of honey.

Stir the dry ingredients of the first paragraph into the eggs/sour cream mixture until moistened, then spoon the batter into an 8″ by 8″ pan and bake at 425° for 20 minutes.

9 Responses to “SOUR CREAM CORNBREAD”

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