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Whole Wheat Sour Cream Cornbread

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“I found this recipe on the blog "Ponderings from Picket Fence Cottage" as part of a post on whole foods. It has a really unique flavor, not too "corny" and with a slight tang from the sour cream. The texture is excellent, tender yet firm. Hope you enjoy it.”
READY IN:
35mins
SERVES:
9
YIELD:
9 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour and cornmeal together; add soda, cream of tartar, and salt.
  2. Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
  3. Add wet to dry ingredients and stir until combined.
  4. Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.

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