Yield: 9 Squares
| Measure | Ingredient |
|---|---|
| ¾ cup | Yellow cornmeal |
| ¾ cup | All purpose flour |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Cream of tartar |
| ¾ teaspoon | Baking soda |
| ½ teaspoon | Coarsely ground pepper |
| ½ teaspoon | Salt |
| 1 cup | Sour cream |
| ¼ cup | Snipped fresh chives |
| 3 tablespoons | Unsalted butter, melted |
| 2 tablespoons | Milk |
| 1 \N | Egg, beaten to blend |
Preheat oven to 425øF. 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@... Source: Bon Appetit July 1988