Sour Cream Cornbread

Serves: 6

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These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This tasty cornbread gets its moistness from yogurt and sour cream and its sweetness from a hint of maple syrup.



Preheat oven to 400° F. Lightly grease an 8-inch square or 9-inch round baking pan.

In a medium-sized mixing bowl, combine flour, cornmeal, baking powder, baking soda and salt.

In a small bowl or a large measuring cup, whisk together eggs, maple syrup, yogurt, sour cream and butter. Add the liquid mixture to the dry ingredients and stir just until moistened.

Pour the batter into the prepared pan and bake for 20 to 25 minutes, until golden. Cut into wedges or squares and serve warm.

Fold in 1/2 cup shredded cheddar cheese and 1/2 cup minced red pepper.

Recipe by

Source: Sound Consumer January 2004

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More about: corn, yogurt


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