Sour Cream Corn Bread
An Old Recipe
Recipe submitted by Mrs John Saltzman, Shickley, Neb.
3/4 cup corn meal
1 cup flour
1 tsp soda
1 tsp cream of tarter
1 tsp salt
2 1/2 Tbsp sugar
1 egg, well beaten
2 Tbsp melted butter
1 cup thick sour cream
4 Tbsp milk
Sift flour and corn meal; measure and add soda, cream of tartar, salt and sugar. Sift again.
Add beaten egg, cream, milk and melted shortening.
Beat thoroughly. Pour into greased pan 9 inches square.
Bake at 425 degrees for 20 minutes.
If you like cornbread, this one is a keeper. My cornbread always seems to get dry and is never as tasty as I think it will be. Not this cornbread. Moist and so good, just sweet enough and with a hint of tang from the sour cream.
I did add about 1 1/2 Tbsp extra sugar and 1 Tbsp extra butter…..I was worried because of my prior corn bread experiences. Although I am sure it didn’t hurt, I probably didn’t even need to add the extra butter and sugar. I will definitely be making this again, so maybe I will make it both ways and compare. I will keep you posted.
This is one of those times where we ate the final product without a picture….whoops. It was warm, out of the oven and calling our names…..what more can I say?