Then and Now Recipes: Classic Sour Cream Cornbread

One way to honor our Utah roots is through pioneer recipes.



Amy Richardson shares her modern spin on classic cornbread.

Classic Sour Cream Cornbread
1/2 cup butter
3/4 cup sugar
2 eggs
1/2 cup sour cream
1/2 milk
1 cup cornmeal
1 cup flour
2 1/4 tsp baking powder
1/3 tsp coarse salt

Grease 8 inch pan, muffin pan, or other shaped pans, set aside.



Heat oven to 375 degrees.



In a large saucepan, melt butter. Remove from heat and whisk in sugar.



In a separate container whisk together milk and sour cream. Set aside.



Whisk eggs into sugar mixture.



Whisk sour cream mixture into egg mixture.



Sprinkle, flour, cornmeal, baking powder, and salt over the top and stir until well blended. Pour into prepared pan or pans and bake for 30 minutes or until lightly browned.
Cornbread Bash

Classic Sour Cream Cornbread with Savory and Sweet Toppings



Cornbread:

Cornbread wedges, corn sticks, muffins, and mini loaves



Assorted Butters:

Maple Pecan Butter

Mountain Blackberry Butter

Molasses Bourbon Vanilla Butter

Baked Peach Butter

BBQ Bacon Butter

Roasted Hatch Chile Butter

Fresh Jalapeño Butter



Assorted Toppings:

Raspberry Jam

Strawberry Jam

Utah Clover Honey



Find more recipes from Amy on her website, www.greattastebuds.wordpress.com.