The simplicities of life are often the most wonderful. I wouldn't consider corn bread wonderful but I can't imagine life without it.
Before I started making this recipe I couldn't never find a corn bread that I actually enjoyed eating. Something that wasn't to dry, or crumbly, or had a funky flavor. Once I found this, I don't think I'll ever make anything different!
I will often make this in a 7x11 pan, but there is that every once and a while where I love to drop it in muffin tins! I think they go better with chili when they're in muffin form. Hey, I never said I was normal.
Sometimes I feel like sprucing these up a bit by throwing in a handful of corn. Or creamed corn too. It adds just enough to make these a little different without giving up this recipe. ;)
Corn Bread
1 egg
3/4 cup sugar
1/2 cup sour cream
1/2 cup butter, melted
1 cup flour
1 cup cornmeal
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Mix the wet ingredients together until smooth. Add the dry ingredients and stir. Pour batter into a greased 11x7 baking pan or muffin tins. Bake at 425 degrees for 15-20 minutes. Muffins 15 minutes.
Corn Bread
1 egg
3/4 cup sugar
1/2 cup sour cream
1/2 cup butter, melted
1 cup flour
1 cup cornmeal
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Mix the wet ingredients together until smooth. Add the dry ingredients and stir. Pour batter into a greased 11x7 baking pan or muffin tins. Bake at 425 degrees for 15-20 minutes. Muffins 15 minutes.