Friday, January 14, 2011

Sour Cream Corn Bread

You will always find sour cream in my refrigerator.  It is great in so many recipes.  Look for ways to use it in place of mayonnaise and for adding moisture in baked goods.  My toddler shunned corn kernels, both frozen and fresh on the cob, when I tried to introduce it.  I then decided to try this corn bread and it was an instant hint.  He has now just started to accept the added corn kernels, in other words he no longer spits them out.

I like to serve this corn bread with braised short ribs (Cybil Pascale's recipe includes bacon and fennel-delicious!) and sweet potato fries.  Add a simple salad and you have a great meal for dinner parties.  My toddler does not care for the short ribs, but he eats the corn bread, sweet potato fries with some avocado and cucumber slices.  

The original recipe is from Bakin' Without Eggs.  I changed just a few things.

What you need:
toddler favorite:  shredded lamb, veggies
 and cornbread
(he didn't touch the kale chips today!)
1 1/4 cups stone-ground cornmeal 
1 1/4 cups unbleached all-purpose flour, sifted (I have used other flour varieties)
1/2 cup sugar (I use Wholesome Sweeteners)
1 1/2 tablespoons baking powder (This is amount recipe calls for, you may want to play around)
1 cup milk
1 tablespoon apple cider vinegar
1/2 cup sour cream
1 teaspoon alchol-free vanilla extract
1/2 cup frozen corn kernels

What to do:
Preheat oven to 350 degrees.  Lightly butter loaf pan or muffin cups

In a large bowl, combine cornmeal, flour, sugar and baking powder.  Stir in milk, vinegar, sour cream, and vanilla until blended.  Fold in corn.

Spoon batter into loaf pan or muffin cups.  If using muffin cups, fill three-quarters full.

Bake until golden brown on top and toothpick comes out clean.

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