CRUSTY CORN BREAD

"This cornbread mixes regular cornmeal and stone-ground -it's uniquely tender and firm at the same time,".

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Member Recipe By LEXI3ALE

Prep Time 45 min
Total Time 45 min
Servings 8

Ingredients

4: Tblsp. Butter

1: Cup Yellow Cornmeal

1/2: cup stone-ground cornmeal

2: tsp. baking powder

1: tsp. salt

1/2: tsp. craked black pepper

1: 8oz. carton dairy sour cream

3/4: cup sour milk or buttermilk

2: eggs beaten

1: cup finely shredded cheddar cheese

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Directions

1 1. Preheat oven to 425'F. Place butter in 2-qt square baking dish; melt in hot oven 5-6 min. rotating and tilting dish to coat bottom and sides;set aside.
2 In large bowl combine both cornmeals, baking powder,salt,and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combuned and glossy. Pour excess melted butter from baking dish into batter;stir to blend. Stir in cheddar cheese.
3 Bake 25 to 28 min. or until corn bread is golden and begins to pull away from dish. srev warm.