Sour Cream Cornbread
Adapted from Red Rooster Harlem
Ingredients:
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1 large egg, beaten
1 cup sour cream
1/3 cup buttermilk
1 cup fresh or drained canned corn kernels
2 tablespoons olive oil
Preheat the oven to 400°F (200°C) and butter an 8×8-inch baking pan. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, cayenne (if using) and salt. In a larger bowl, combine the beaten egg, sour cream, buttermilk, corn and olive oil, mixing until smooth. Fold the dry ingredients into the wet mixture and stir just until no dry streaks remain—do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 20–30 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and cool on a wire rack. While the cornbread is still warm, brush the top with honey butter. Cut into squares and serve warm.
Honey Butter
Combine 2–3 tablespoons honey with 1 stick (about 8 tablespoons) of softened butter and mix until smooth. Spread generously on warm cornbread.
Notes and tips:
– Use fresh corn kernels in season for the sweetest flavor; canned corn works well drained.
– If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1/3 cup milk and letting it sit for a few minutes.
– For a richer result, replace the olive oil with melted butter. Brush additional honey butter on warm pieces as they come out of the oven for a glossy finish.