Tuesday, May 18, 2010

Sour Cream Cornbread

The birth of this recipe first started with a craving for chili.  I happen to think I make fairly awesome chili, so I made a big Crock-Pot full today.  (Gotta love food that cooks while you do other things, no?)  Anyway, I know my dear hubby loves cornbread, so I decided I'd surprise him and make some to go with the chili.  I'm not a fan of dry, scone-like cornbread, so this recipe does not produce that kind of result.  What you will get is a pan of moist, dense, slightly sweet cornbread that goes very well with chili :)


3/4 cup all-purpose flour
1/4 cup pancake mix (not the just-add-water type)
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup milk
2 tablespoons veg oil

You can also add one can of diced green chilis, drained, or 1/2 cup chopped red pepper, or 1/2 cup shredded cheese, or a combination of these!


1.In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. round or square baking dish. Bake at 400 degrees F for 20-25 minutes or until fork inserted in the middle comes out clean.

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