Peppercorn and Chive Cornbread
3/4 cup yellow cornmeal
3/4 cup all purpose flour
1-1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
1 cup sour cream
1/4 cup fresh chopped fresh chives
3 tablespoons butter or margarine, melted
2 tablespoons milk
1 egg, lightly beaten
Combine first 7 ingredients in a large bowl; stir well. Make a well in the center of the mixture. Combine sour cream and remaining 4 ingredients; add to dry ingredients, stirring until moistened.
Spoon batter into a greased 8-inch square pan. Bake at 425 Degrees F for 20 minutes or until golden. Cut into squares to serve.
Yield: 8 servings
Recipe Source: Great Lake Effects, The Junior League of Buffalo, New York
"A 2000 Hometown Collection America's Best Recipes, Oxmoor Hourse"
3/4 cup yellow cornmeal
3/4 cup all purpose flour
1-1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
1 cup sour cream
1/4 cup fresh chopped fresh chives
3 tablespoons butter or margarine, melted
2 tablespoons milk
1 egg, lightly beaten
Combine first 7 ingredients in a large bowl; stir well. Make a well in the center of the mixture. Combine sour cream and remaining 4 ingredients; add to dry ingredients, stirring until moistened.
Spoon batter into a greased 8-inch square pan. Bake at 425 Degrees F for 20 minutes or until golden. Cut into squares to serve.
Yield: 8 servings
Recipe Source: Great Lake Effects, The Junior League of Buffalo, New York
"A 2000 Hometown Collection America's Best Recipes, Oxmoor Hourse"