3/4 c Yellow cornmeal
3/4 c All purpose flour
1 tb Sugar
1 1/2 ts Cream of tartar
3/4 ts Baking soda
1/2 ts Coarsely ground pepper
1/2 ts Salt
1 c Sour cream
1/4 c Snipped fresh chives
3 tb Unsalted butter, melted
2 tb Milk
1 Egg, beaten to blend
Preheat oven to 425?F. Butter 8 inch square baking dish. Mix first 7
ingredients in large bowl. Whisk remaining ingredients in another
bowl to blend. Make well in center of dry ingredients. Add sour
cream mixture and stir just until blended. Spoon batter into
prepared dish. Bake until cornbread is golden brown and begins to
pull away from sides of pan, about 20 minutes. Cool slightly. Cut
into squares. Serve warm or at room temperature. Yield: 9 squares
Yields
9 Squares