Sour Cream Cornbread - Robert Sinskey Vineyards & Wilding Farm
Sour Cream Cornbread with optional cheddar and jalapeño for a savory twist. Serve toasted with honey for added sweetness. Serves 8-10.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.robertsinskey.com.
Ingredients
- 1⅓ cups stone ground cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons kosher salt
- ½ cup sour cream
- 1 cup whole milk
- 6 tablespoons unsalted butter, cut into 6 pieces
- 3 large eggs
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