1 c All-purpose flour
3/4 c Yellow cornmeal
1 tb Sugar
2 ts Baking powder
1 ts Salt
1/4 ts Baking soda
2 ts Caraway seeds
2 lg Eggs
1 c Milk
1/3 c Sour cream
5 tb Unsalted butter; melted and
-cooled
; slightly
Preheat oven to 425F. and generously grease an 8-inch-square baking
pan.
In a bowl whisk together flour, cornmeal, sugar, baking powder, salt,
baking soda, and 1 teaspoon caraway seeds.
In a small bowl whisk together eggs, milk, sour cream, and butter.
Add milk mixture to cornmeal mixture and stir until just combined.
Spread batter in prepared pan and sprinkle with remaining 1 teaspoon
caraway seeds. Bake corn bread in middle of oven 20 minutes, or until
sides begin to pull away from edges of pan.
Cool corn bread in pan on a rack 5 minutes and cut into 4 squares.
Makes four 4-inch squares.
Yields
1 servings