White River Sour Cream Cornbread

A perfect complement for Chili Con Carne

Original recipe yields

16 servings

Cooking day instructions

Preheat oven to 400 degrees. Sift together flour, sugar, baking powder, baking soda, and salt in medium bowl. Stir in cornmeal. In separate bowl, combine egg, sour cream, and vegetable oil. Add to dry ingredients until moistened. Pour into greased 8-inch square pan. Bake for 15–18 minutes. For muffins, bake for approximately 12 minutes, or until knife inserted in center comes out clean. Do not overbake. Freeze, using instructions for baked goods.

Serving day instructions

Remove cornbread from freezer bag and allow to thaw at room temperature until served.