cornbread loaf (with sour cream)

Name: Cornbread Loaf (with Sour Cream)
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 1 cup(s) cornmeal; 1/4 cup(s) sugar; 1 teaspoon(s) salt; 4 1/2 teaspoon(s) baking powder; 1 large egg (beaten); 1/3 cup(s) cooking oil; 1/3 cup(s) sour cream; 3/4 cup(s) milk

60 Pinches 3 Photos

Garrison Wayne

La Quinta, CA

Updated on Apr 15, 2015

I created this recipe, in an effort to have a Cornbread that would keep well, and not have to be made at the last minute. I have succeeded here. The Cornbread purist will say, there's no sugar in Cornbread, and I'll concede that. On the other hand, this Cornbread has a moist and tender crumb, and is an excellent keeper. The balance of flavor is quite fine. It is a versatile bread that can be served at any meal. It is not for dunking in your gravy,....it is for slicing and indulging with extra butter, and whatever else you care to adorn it with,......honey, jelly, fresh fruit. Enjoy.

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Golden Brown from the oven, this Cornbread is more like a regular loaf of bread than the traditional Cornbread. You'll be tempted, but don't slice this one until it is completely cooled. This is an all purpose, good anytime Cornbread.

prep time 20 Min

cook time 45 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/2 cups all purpose flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon salt
4 1/2 teaspoons baking powder
1 large egg (beaten)
1/3 cup cooking oil
1/3 cup sour cream
3/4 cup milk

How To Make cornbread loaf (with sour cream)

Step 1

In a medium bowl, measure Flour, Cornmeal, Sugar, Salt, and Baking Powder. Use a fork to mix well.

Step 2

Measure the Beaten Egg, Oil, Sour Cream, and Milk in a separate bowl. Mix well with a whisk.
Step 3

Add liquid ingredients, all at once to the dry ingredients. Use a rubber spatula in a folding technique. Mix just until blended. Do not overmix.
Step 4

Working quickly, scrape the batter into a well greased loaf pan. Smooth the top with the back of a metal spoon. Let sit 10 minutes before baking. It will rise.
Step 5

Bake loaf in a 375 degree oven for 45 minutes. Use a pick to test. Remove from oven and unmold immediately to cool on a rack. Cool completely before slicing. Bread will keep 24 hours on the counter, covered with foil or plastic wrap. It will keep well for a longer period of time in the fridge. Serve at room temperature.
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