| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | September 1 | 1 | servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 3/4 | c | Yellow cornmeal |
| 1 | tb | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/4 | ts | Baking soda |
| 2 | ts | Caraway seeds |
| 2 | lg | Eggs |
| 1 | c | Milk |
| 1/3 | c | Sour cream |
| 5 | tb | Unsalted butter; melted and cooled |
| ; slightly |
INSTRUCTIONS
Preheat oven to 425F. and generously grease an 8-inch-square baking pan. In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds. In a small bowl whisk together eggs, milk, sour cream, and butter. Add milk mixture to cornmeal mixture and stir until just combined. Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan. Cool corn bread in pan on a rack 5 minutes and cut into 4 squares. Makes four 4-inch squares. Gourmet September 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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