Servings: 8 pieces
Calories: 180kcal
Cost: $6
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9x9-inch Baking Pan
- Toothpick or Cake Tester
Ingredients
- 1 cup Corn Flour
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Sour Cream
- 2 Eggs
- 1/4 cup Melted Butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x9-inch pan.
- In a large bowl, whisk together the corn flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat together the sour cream, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ones and stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool slightly before slicing.
Notes
For best results, use room temperature eggs and sour cream. If you don’t have corn flour, finely ground cornmeal can be substituted. Consider adding fresh corn kernels for added sweetness and texture. Storage: Wrap leftovers in plastic wrap or place them in an airtight container; they last up to two days at room temperature, a week in the refrigerator, or can be frozen for longer storage. Avoid overmixing to prevent the bread from becoming dense, and let it cool before slicing for better structure.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Calcium: 4mg | Iron: 4mg
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