Wednesday, October 12, 2011

Sweet Corn Bread


1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 egg, lightly beaten
1/4 cup sour cream
1 14 oz can creamed corn
1/3 cup milk
1/4 cup butter, melted


Preheat oven to 400 degrees F.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

Combine the egg, sour cream, creamed corn, milk and butter; stir into dry ingredients just until moistened.

Melt 3-4 Tablespoons of butter into cast iron skillet. Pour ingredients into skillet.

Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Original recipe here. Modifications from one of the comments.