Baked Corn Bread

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Here is a moist and sweet recipe for baked corn bread. Sour cream is what gives it the moist texture. The recipe is also very versatile. You can make corn muffins or bake it in a skillet or in a greased square baking pan depending on your preference. Try it with your favorite soup or poultry tonight.

Baked Corn Bread

Ingredients:

1/4 cup butter, softened
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspon baking soda

Directions:

Heat oven to 425°F. Grease 8-inch cast iron skillet.

Combine butter and sugar in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs, one at a time, beating well after each addition (1 to 2 minutes). Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed.

Pour batter into greased skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Yield: 8 servings.

Tip: To make muffins, spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 20 minutes.

You can also bake this cornbread in a greased 8-inch baking pan. Bake for 18 to 22 minutes. 8 servings.