Corn Bread with Buttermilk & Sour Cream

Corn Bread with Buttermilk & Sour Cream

(9-12 servings)

Ingredients:

½ cup (1 stick) Cold Unsalted Butter, cut into ½ cubes, plus more for greasing pan

2 cups Yellow Cornmeal

¾ cup All Purpose Flour

6 tbsp. Sugar

1 tbsp. Baking Powder

1 ¼ tsp. Kosher Salt

½ tsp. Baking Soda

1 ¼ cup Buttermilk

1/3 cup Sour Cream

2 Large Eggs

Directions:

In a large bowl combine cornmeal, flour, sugar, baking powder, salt and baking soda.  Add the butter cubes and cut in with pastry blender until you have tiny pieces of the mixture.  Whisk together the buttermilk, sour cream and eggs in a medium bowl until well blended.  Now add the dry mixture to the wet mixture until it is evenly moistened.  Scrape into a 9x9 baking dish that has been greased with the extra butter.  Place the dish into a pre-heated 400 degree oven on a center rack for 23-27 minutes or until a toothpick inserted in the middle comes out clean.  Place on a rack and let cool for 30 minutes before cutting 3x3 or 3x4 and serving.

Note:               You can do the dry ingredients and butter in a food processor in stead of using a pastry blender.  Combine dry ingredients for 5 seconds and add butter for 15 to 20 seconds to get the tiny pieces.

Ideas for Future Efforts

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