Tuesday, September 6, 2011

Corn bread


1/4 cup stick butter or margarine, softened
3 TBSP sugar
1/2 cup sour cream
1/2 cup milk
1 cup Pamela's Pancake & Baking Mix
2/3 cup GF yellow cornmeal - Hodgson Mills is one brand
2 tsp GF Baking Powder (I use Clabber Girl)
1/2 tsp salt


1. Preheat oven to 425-degrees. Combine butter and sugar in a bowl. Mix with an electric mixer on medium speed until creamy. Add eggs and mix well. Stir in sour cream and milk.

2. On low speed, beat in all remaining ingredients, just until mixed.

3. Pour batter into a greased 8-inch square baking dish. Bake for 18-22 minutes, or until golden brown and toothpick inserted in center comes out clean. Serve warm.

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