I’ve always loved cornbread.
And I love it in any shape or form.
This is an incredibly simple recipe that mixes up in minutes. It's also surprising that it doesn't have any butter in it. But the buttermilk and sour cream keep the cornbread from being dry. It's incredibly moist. It will also please picky eaters as it doesn’t
have added corn kernels or any spicy things.
This cornbread goes great with my almost paleo chocolate chili.
Wholesome
Wednesday: Cornbread
2 cups cornmeal
1 cup flour
1 ¼ teaspoon baking soda
½ teaspoon salt
¼ cup sugar
1 egg
½ cup sour cream
2 cups buttermilk
Mix dry ingredients in a large bowl. In a medium bowl, beat egg then whisk in
buttermilk and sour cream. Whisk well
and bake in a greased 9x13 pan at 375 degrees for 20-24 minutes.
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