Cornbread

• 1 c. stone ground yellow cornmeal
• 1 c. unbleached all-purpose flour
• 1 Tbsp. baking powder
• 1/4 tsp. salt (optional)
• 1/4 tsp. baking soda
• 1 1/3 c. sour cream
• 1 large egg
• 2 to 4 Tbsp. sugar
• 1/4 c. mild oil (vegetable)
• 2 to 4 Tbsp. butter

1. Preheat oven to 375u0b0.
2. In large bowl, combine cornmeal, flour, baking powder and salt.
3. Set aside.
4. In small bowl, stir baking soda into sour cream.
5. In another bowl, whisk together egg, sugar to taste and the oil, then whisk in the sour cream.
6. Spray an 8 or 9-inch cast-iron skillet with Pam cooking spray.
7. Put skillet over medium high heat.
8. Add the butter and heat until the butter melts and is just starting to sizzle.
9. Tilt pan to coat bottom and sides.

stone ground yellow cornmeal, flour, baking powder, salt, baking soda, sour cream, egg, sugar, mild oil, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353552 (may not work)