Ingredients
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1 1/4 cups (185 g) all-purpose flour
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3/4 cup (125 g) cornmeal
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1/2 cup (100 g) granulated sugar
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1 tablespoon baking powder
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1 teaspoon fine salt
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1 cup (250 ml) 2 per cent milk
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1 large egg
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1/4 cup (60 ml) sour cream
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1/2 cup (115 g) unsalted butter, melted
Directions
- Preheat the oven to 400°F (200°C).
- Lightly grease a 9-inch (23 cm) round cake pan or you can use a 9-inch square pan, a skillet or make 12 muffins.
- Whisk the flour, cornmeal, sugar, baking powder and salt together in a mixing bowl to blend. Add the milk, egg and sour cream and whisk until smooth.
- Whisk in the melted butter and pour the batter into the pan.
- Bake the cornbread for about 30 minutes, until a tester inserted in the centre of the bread comes out clean.
- Cool in the pan on a rack for at least 20 minutes before serving.
- The cornbread is best the day it is made, but can keep, well-wrapped for up to two days.