The Best Corn Bread Ever
July 22, 2010 in Baked Goods by Joyce Bunderson
Decades ago, I wrote a bi-weekly nutrition column for the Simi Valley Enterprise. During this time I was one of the judges for the paper's annual cooking contest. Susan Parks, one of the school principles in Simi Valley, California, won first place in the breads category and went on to also win first place over all categories using the above corn bread recipe (essentially). I’ve always felt that it was the best corn bread ever, but she actually named the recipe herself.
The Best Corn Bread Ever
By Published: July 22, 2010
Decades ago, I wrote a bi-weekly nutrition column for the Simi Valley Enterprise. During this time I was one of the judges for the …
Ingredients
- 1 scant cup flour [It will work with whole wheat flour.]
- 3/4 cup yellow cornmeal See Note above
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 1 tablespoon extra virgin olive oil
- 1/2 cup water cold
- 1 cup sour cream (can use low fat – but I didn’t)
Instructions
- Pre-heat oven to 450°F
- Heat 9x9 glass dish in oven for 5 minutes, (this is an important step) You don't add lots of extra fat greasing the dish, the hot baking dish makes a nice crispy bottom that comes right out of the dish.
- Mix all dry ingredients together in one bowl.
- In a separate bow, Mix eggs, olive oil, water and sour cream and then add to dry ingredients, mix rapidly and just enough to moisten evenly.
- Pour into preheated pan. Place immediately into oven.
- Bake at 450 degrees for 13 to 15 minutes. Top will be golden brown.
- Serve immediately.
- Best Cornbread Ever!
- Course: Side Dish
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