2nd Recipe

I fixed this corn bread to go with the Mexican Skillet. It was even good re-warmed and served the next day.

Sweet Corn Bread
1 c. flour
1 c. cornmeal
1/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, lightly beaten
1 c. sour cream
1/3 c. milk
1/4 c. butter, melted

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.
Pour into a greased 8 inch square baking dish. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.