Thursday, March 27, 2008

Cheesy Corn Bread

Source: Better Homes and Gardens

4 TB (1/2 stick) butter, melted
1 cup yellow cornmeal
½ cup stone-ground cornmeal
2 tsp baking powder
1 tsp salt
½ tsp black pepper
8 oz. sour cream
¾ cup buttermilk
2 eggs, beaten
1 cup shredded cheddar

1. Preheat oven to 425. Place butter in 8 x 8 baking dish, tilting to coat bottom & sides; set aside.
2. In large bowl, combine both cornmeals, baking powder, salt & pepper. In medium bowl combine eggs, sour cream, & milk. Pour sour cream mixture into cornmeal mixture; stir until well-combined.
3. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheese. Bake 25 minutes until golden-brown and cooked in the middle.

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