Sour Cream Cornbread

• 12 cup flour
• 1 12 cups cornmeal
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 tablespoon baking powder
• 3 large eggs, room temperature
• 34 cup low-fat sour cream, room temperature
• 12 cup skim milk
• 8 tablespoons unsalted butter, melted

1. Preheat the oven to 400F Coat a 9" x 9" pan with nonstick spray.
2. Sift the flour, cornmeal, salt, brown sugar and baking powder together in a mixing bowl.
3. Stir in the eggs, sour cream, milk and butter with a wooden spoon until the dry ingredients are just moistened.
4. Do not overmix.
5. Pour into the pan and bake until golden brown around the edges, about 15 minutes.
6. The cornbread is done when a small knife inserted in the center comes out dry.
7. Best when served warm from the oven.

flour, cornmeal, salt, brown sugar, baking powder, eggs, lowfat sour cream, milk, unsalted butter

Taken from www.food.com/recipe/sour-cream-cornbread-329590 (may not work)