Moist Sour Cream Cornbread

I bought some delicious sour cream cornbread at the Farmer’s Market over the summer and have been trying to replicate it since.  This is the closest I have gotten, but it still isn’t all the way there yet!  Still delicious though!

Ingredients

  •     1 1/2 cups cornmeal
  •     1/2 cup all-purpose flour
  •     1 1/2 teaspoon baking powder
  •     1 scant teaspoon baking soda
  •     1/2 teaspoon salt
  •     2 heaping tbs white sugar
  •     1 cup sour cream
  •     1 can (approx. 15 ounces) cream-style corn
  •     3 eggs
  •     6 tablespoons butter, melted

Directions

  1. Combine dry ingredients in a large mixing bowl.
  2. Whisk together the remaining ingredients in a separate bowl.
  3. Combine mixtures, stirring until all ingredients are moistened.
  4. Spread in a greased and floured 8×8-inch baking pan.
  5. Bake at 375° for 35 minutes.
  6. Test with a toothpick before serving.
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