Sour Cream Cornmeal Bread
When you add sour cream to cornmeal bread, the results are exceptionally moist and filling. I like the added calcium, as well! This bread is almost a meal in itself, but when used for sandwichs, it really becomes a satisfying meal indeed. Also, try a nice big slice alongside a hearty soup for a real tummy warmer.
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon baking powder
3 large eggs at room temperature
3/4 cup low-fat sour cream at room temperature
1/2 cup skim milk
1 stick unsalted butter, melted
Nonstick cooking spray
Place the flour, cornmeal, salt, brown sugar and baking powder in a sifter. Sift together into a large mixing bowl. Add the eggs and sour cream. Pour in the milk and butter. Mix with a rubber spatula just enough to moisten the dry ingredients. Heat the oven temperature to 400 degrees Fahrenheit. Spray a baking pan with the non stick cooking spray. Pour the batter into the prepared baking pan. Bake 18 minutes or until a toothpick inserted in the center comes out clean.