| 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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