| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
9 |
Squares |
INGREDIENTS
| 3/4 |
c |
Yellow cornmeal |
| 3/4 |
c |
All purpose flour |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Cream of tartar |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Coarsely ground pepper |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Snipped fresh chives |
| 3 |
tb |
Unsalted butter, melted |
| 2 |
tb |
Milk |
| 1 |
|
Egg, beaten to blend |
INSTRUCTIONS
Preheat oven to 425°F. Butter 8 inch square baking dish. Mix first 7
ingredients in large bowl. Whisk remaining ingredients in another bowl to
blend. Make well in center of dry ingredients. Add sour cream mixture and
stir just until blended. Spoon batter into prepared dish. Bake until
cornbread is golden brown and begins to pull away from sides of pan, about
20 minutes. Cool slightly. Cut into squares. Serve warm or at room
temperature. Yield: 9 squares Typed in MMFormat by cjhartlin@msn.com
Source: Bon Appetit July 1988
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Feb 20, 1998
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