Chive & black pepper corn bread

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

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