This cornbread is moist, dense, and slightly sweet. It takes no time to make and it makes a delicious side to any meal.
- 1 cup all-purpose flour, (spoon & leveled)
- 3/4 cup cornmeal, white or yellow (I used white)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup milk, room temperature
- 2 tablespoons unsalted butter, melted
- Preheat oven to 400 degrees. Grease a 9 x 5-inch loaf pan with solid Crisco or spray with non-stick spray. Don’t use butter. It will brown the bottom of the bread too much.
- In a medium bowl, whisk together the flour, cornmeal, baking soda, cream of tartar, salt, & sugar. Set aside.
- Add the egg to a large mixing bowl. Slightly whisk it. Add the sour cream, milk, and butter. Whisk until everything is well combined. Add the dry ingredients and whisk or mix with a wooden spoon until everything is wet and combined. The mixture will be thick.
- Transfer the batter to the prepared loaf pan and shake to gently level out the batter. Bake on a middle oven rack for 30 to 35 minutes until golden brown on top and a toothpick test comes out clean.
- Allow the bread to cool in the pan for 5 minutes. Run a knife around the edges and gently shake the pan up and down until you feel the bread loosen from the bottom and sides. Invert the bread onto a wire rack until it has slightly cooled.
- Slice the bread with a serrated knife and serve warm. I serve it slathered with butter.
- Reheat individual slices in a microwave for 15 seconds. Wrap it in a paper towel first.
- This bread will stay fresh for up to 2 days covered on a counter.
- This bread can be frozen for up to 3 months. I recommend slicing it first, then wrapping it securely in plastic wrap, then foil, or slide it in a large Ziplock freezer bag.
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