{"id":137,"date":"2004-06-25T16:52:23","date_gmt":"2004-06-25T21:52:23","guid":{"rendered":"http:\/\/nachzen.net:8080\/?p=137"},"modified":"2006-08-21T20:51:27","modified_gmt":"2006-08-22T02:51:27","slug":"sour-cream-cornbread-recipe","status":"publish","type":"post","link":"https:\/\/nachzen.net\/?p=137","title":{"rendered":"Sour Cream Cornbread Recipe"},"content":{"rendered":"

Berck does most of the cooking in our household. It’s not that I’m a bad cook; I’m actually quite good at it. But Berck is better. And he’s around to cook, and I don’t get home till the evening, so it works out.<\/p>\n

But that’s not to say I don’t cook at all. Other than ramen<\/a>, about the only thing Berck lets me do is bake. I made an apple pie last night. I wanted to make bread to go with dinner, but I didn’t get home in time to make it. So I decided to whip together some cornbread. I usually make sour cream cornbread muffins out of my mom’s Southern Living cookbook, but not having that available, I looked online. I like this recipe even better. I don’t have muffin tins, and the cast iron skillet was dirty, so I followed the directions for baking it in a pan.<\/p>\n

Sour Cream Cornbread Muffins<\/a><\/p>\n

1\/4 cup butter, softened
\n3 tablespoons granulated sugar
\n2 large eggs
\n1\/2 cup sour cream
\n1\/2 cup milk
\n1 cup all-purpose flour
\n2\/3 cup yellow cornmeal
\n1 1\/2 teaspoons baking powder
\n1\/2 teaspoon salt
\n1\/4 teaspoon baking soda<\/p>\n

1. Heat oven to 425\u00ef\u00bf\u00bdF. Combine butter and sugar in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and milk. Reduce speed to low. Add all remaining ingredients; beat just until mixed.
\n 2. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown. Serve muffins warm.<\/p>\n

Makes 1 dozen muffins.<\/p>\n

TIP: This cornbread can be baked in a greased 8-inch square baking pan. Bake for 18 to 22 minutes. 9 servings<\/p>\n

TIP: Prepare batter as directed above. Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"

Berck does most of the cooking in our household. It’s not that I’m a bad cook; I’m actually quite good at it. But Berck is better. And he’s around to cook, and I don’t get home till the evening, so it works out. But that’s not to say I don’t cook at all. Other than…<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-137","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/nachzen.net\/index.php?rest_route=\/wp\/v2\/posts\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nachzen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nachzen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nachzen.net\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/nachzen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=137"}],"version-history":[{"count":0,"href":"https:\/\/nachzen.net\/index.php?rest_route=\/wp\/v2\/posts\/137\/revisions"}],"wp:attachment":[{"href":"https:\/\/nachzen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nachzen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nachzen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}