Sour Cream Cornbread
Yield: Yield: Yields one 8×8-inch loaf Servings: 9
Source: Fine Cooking: By Stefani Pollack
This is a lightly sweet and moist yet dense cornbread, delicious on its own or used in stuffing or French toast.
4 oz. (1/2 cup) unsalted butter, melted; more for the pan
6-3/4 oz. (1-1/2 cups) finely ground yellow cornmeal, such as Indian Head Old Fashioned Stone Ground
4-1/2 oz. (1 cup) unbleached all-purpose flour
1/3 cup granulated sugar
1/2 tsp. baking soda
1/2 tsp. table salt
2 large eggs, at room temperature, beaten
1 cup full-fat sour cream, at room temperature
Position a rack in the center of the oven, and heat the oven to 350°F. Grease an 8
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