My husband dislikes crumbly cornbread so here is a very moist version that he will actually eat.
1 cup cornmeal, self-rising
3/4 cup flour , self-rising
1/3 cup sugar
1/3 cup canola oil
1/2 cup sour cream
1 egg
dash salt
1 cup buttermilk, approx. Batter is same consistency of pancake batter.
Mix all ingredients with whisk just til blended. Pour into greased 9x9" pan. Bake at 400 degrees for approx. 30 minutes. It is done when middle does not jiggle if pan is shaken.
9 Servings
