Creamed Corn Bread
Sour cream makes your corn bread creamy and delicious.
- Yield: Makes 1 eight-inch-square bread
Source: Martha Stewart Living, June 2001
- 2 tablespoons unsalted butter, melted, plus more for pan
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup milk
- 1/2 cup sour cream
- 1 large egg
- 1/3 cup sugar
- 1 14 3/4-ounce can creamed corn
Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.