Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup melted butter
Instructions
- Preheat the oven to 400°F and grease a square baking pan or cast iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the eggs, then stir in sour cream, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 20–25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- For extra flavor, add shredded cheddar cheese or chopped jalapeños.
- A spoonful of honey can enhance the sweetness.
- Use Greek yogurt as a substitute for sour cream if needed.
- Can be made in a muffin tin—bake 15–18 minutes.
- Store at room temp for 2 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Amish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 5g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
