White River Sour Cream Cornbread

White River Sour Cream Cornbread

Source: some cookbook but I don't know which one

Yield: 16 servings

Ingredients

3/4 cup flour

1/4 cup sugar 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 1/4 cups cornmeal 

1 egg slightly beaten 

1 1/4 cups sour cream 

1/3cup vegetable oil 

Directions

Preheat oven to 400 degrees. 

Sift together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 

Stir in corn meal.

In separate bowl, combine eggs , sour cream, and vegetable oil. Add to dry ingredients until moistened. Pour into a greased 8-inch square pan. Bake for 15-18 minutes. (For muffins, bake for approximately 12 minutes or until knife inserted in the center comes out clean.) Do not overbake.

If you freeze some, prepare to serve by removing cornbread from freeze bag and allow to thaw at room temperature.