Yield:Yields one 8x8-inch loaf
Servings:9
This is a lightly sweet and moist yet dense cornbread, delicious on its own or used in stuffing or French toast.
Be sure to use finely ground cornmeal for the correct texture.
Very nice and easy to make. Was a couple of ounces short of fine ground cornmeal, so made up the difference with masa. Reduced sugar to 1/4 cup. Might suggest just a smidge more salt - will try 1 tsp next time. Baked in a muffin tin (it made 11) for 19 minutes in very well heated 350 oven. Thoroughly delicious!
Very tasty sour cream cornbread.
My wife and I love this cornbread! We've tried so many recipes and this one is tops with us!
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