Breads & Muffins

2 cups yellow cornmeal1½ cups, plus 2 tablespoons all-purpose flour1/2 cup sugar1 tsp salt2 tsp baking powder1 tablespoon baking soda3 eggs1 cup milk1/3 cup sour cream1/2 cup unsalted butter (melted but not clarified) Add, if desired:1/2 cup corn kernels2 tablespoons diced mild green chilis2 tablespoons pimientos Preheat oven to 350 degrees. Grease a 9×11-inch brownie pan. Combine all the dry ingredients in a large bowl. In a medium bowl, whisk together the milk, eggs and sour cream. Make a well in the dry ingredients, and pour the liquid mixture in. Fold together. Add melted butter and stir until blended. After the batter is mixed, add any other ingredients such as corn or chilies. Spread evenly in the baking pan, being sure to get into corners. Bake for 30 minutes. Cool on rack before cutting. Makes 12 servings if cut into 3×4-inch squares.... This content is for subscribers only.Log In Join Now

I remember these from my parents’ dinner parties as a child. I used to hang around kitchen like a puppy hoping for crumbs to fall off the counter just waiting for them to come out of the oven.