Sour Cream Cornbread

There is something so special about old family recipes - even if it's not from my own family. This particular recipe came from my friend Stephanie who got it from her great-grandmother. Talk about history! And the fact that this cornbread is as easy as 1-2-3 (literally!) is just icing on the cake - or honey on the bread, to use a more fitting imagery. :)

What You Need

3/4 c. cornmeal

1 c. flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 1/2 tbsp. sugar

1 egg, well-beaten

2 tbsp. butter

1 c. thick sour cream

1/4 c. milk

What You Do

1. Turn on oven to 400 degrees, put butter in 9 x 9 dish, and place in oven to melt.

2. Combine dry ingredients, and sift. Add egg, sour cream, and milk, beating thoroughly.

3. Pour into buttered pan; and bake until golden, approximately 17-20 minutes.

Happy slathering...with butter, apple butter, jam, or-as pictured above-honey!

Better a bread crust shared in love

than a slab of prime rib served in hate.

~ Proverbs 15:17 from The Message