Recipe for cooking buttery rich cornbread

Quick Meals- Soups and Bread :: Savory Quick Breads

Buttery Rich Cornbread

3/4 C. yellow cornmeal
3/4 C. flour
1/2 tsp. salt
1 Tbsp. baking powder
2 eggs
1 C. sour cream
1 C. whole kernel corn, fresh
    frozen, or canned and drained
1/2 C. corn or peanut oil
1/2 C. butter, melted

Preheat oven to 400 degrees F. Butter or oil an 8-in. square baking pan.

In a lrg. bowl Mix together cornmeal, flour, salt and baking powder and mix well.

In a sm. bowl beat eggs until blended, then stir in sour cream, corn and oil. Pour the liquid mixture over the dry ingredients and mix just until moistened. Spread in the prepared pan and bake 30 min. or until the bread shrinks slightly from the edges of the pan. It will be golden, not brown.

Pour the melted butter over the cornbread and let it stand in the pan 5 min. to absorb the butter. Cut in rectangles and serve hot.