sour cream corn bread

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.

Observations:

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?

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