CORNBREAD LOAF (WITH SOUR CREAM)
I created this recipe, in an effort to have a Cornbread that would keep well, and not have to be made at the last minute. I have succeeded here. The Cornbread purist will say, there's no sugar in Cornbread, and I'll concede that. On the other hand, this Cornbread has a moist and tender crumb, and is an excellent keeper. The...
Provided by Garrison Wayne
Categories Other Breads
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, measure Flour, Cornmeal, Sugar, Salt, and Baking Powder. Use a fork to mix well.
- 2. Measure the Beaten Egg, Oil, Sour Cream, and Milk in a separate bowl. Mix well with a whisk.
- 3. Add liquid ingredients, all at once to the dry ingredients. Use a rubber spatula in a folding technique. Mix just until blended. Do not overmix.
- 4. Working quickly, scrape the batter into a well greased loaf pan. Smooth the top with the back of a metal spoon. Let sit 10 minutes before baking. It will rise.
- 5. Bake loaf in a 375 degree oven for 45 minutes. Use a pick to test. Remove from oven and unmold immediately to cool on a rack. Cool completely before slicing. Bread will keep 24 hours on the counter, covered with foil or plastic wrap. It will keep well for a longer period of time in the fridge. Serve at room temperature.
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