Sour Cream Cornbread

Adapted via Smitten Kitchen
Serves 8 to 10 (makes one 9×5 loaf)

♦ 1 cup (125 grams) all-purpose flour
♦ 1 cup (145 grams) yellow cornmeal
♦ 2 tbsp (25 grams) granulated sugar
♦ 2 tsp baking powder
♦ 1 tsp paprika (optional)
♦ 1/2 tsp table salt
♦ 1 large egg, lightly beaten
♦ 1 cup sour cream
♦ 1/3 cup buttermilk
♦ 2 tbsp olive oil

Preheat the oven to 400 °F. Generously butter a 9×5-inch loaf pan, or coat it with a nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, paprika and salt together in a large bowl. In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil. Stir the wet ingredients into the dry ones, mixing until just barely combined. Spread the batter in your prepared and bake for 22 to 25 minutes. A toothpick inserted into the center should come out clean.

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