Tim's StoryThis is the only cornbread, "corn cake" recipe that we used at the restaurant. Due to the large amount of portions needed when we made this, we would increase the recipe and make in a hotel pan.
all purpose flour
cream of tartar
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1Preheat oven to 425 degrees F.
2Whisk together all dry ingredients to blend well.
3Thoroughly mix the sour cream, milk and eggs and add to the dry ingredients.
4Whisk in the butter until smooth.
5Turn out into a prepared 9 X 9 pan or into a cast iron skillet.
6Bake 20 minutes. Let rest for 5 minutes, cut and enjoy!
About this Recipe
Course/Dish: Other Side Dishes
Rose Mary Mogan cookinginillinois - Oct 21, 2012
I will have to try this recipe Tim, it really sounds moist and tasty. It is somewhat similiar to mine, except you use Sour Cream, and I use Buttermilk. I am sure it is very good, I use sour cream in cakes but have never used it in Corn Bread. Butter is ALWAYS GOOD IN ANY RECIPE. Thanks for sharing the recipe. I will keep you posted when I make it. I have saved the recipe for my NEXT coiled bound booklet. Coiled Bound Favorite Recipes Thanks so much for posting.
Joyce Kelley Magnoliatn - Dec 6, 2012
I have an older Fannie Farmer cookbook....(somewhere)....just moved recently. I will have to try this cornbread recipe. Thanks for taking the time to share.