Many cornbread recipes have an insane amount of baking powder and my mom absolutely hates the taste. She went on a search for a different recipe and found this one. I'm not sure of where she found it so it's (technically) not an original recipe, but it's one she has always used and stood by over the years. It's so fluffy and moist from the sour cream and is great by itself or with some honey and butter.
Ingredients:
1/3 cup flour
1 cup yellow cornmeal
3 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sour cream
1 egg
2 T vegetable or canola oil
Instructions:
1) Combine the dry and wet ingredients separately, then slowly add the wet to dry ingredients until just combined. Do not overmix
2) Muffins: Fill greased muffin pan until 3/4 full, bake 400 F for 20-25 minutes
3) Bread: Pour in a greased 9x9 pan and bake 400 F 20-25 minutes until a toothpick comes out clean
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