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
1/2 cup sour cream
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.
Classic Sour Cream Cornbread with Savory and Sweet Toppings
Cornbread wedges, corn sticks, muffins, and mini loaves
Maple Pecan Butter
Mountain Blackberry Butter
Molasses Bourbon Vanilla Butter
Baked Peach Butter
BBQ Bacon Butter
Roasted Hatch Chile Butter
Fresh Jalapeño Butter
Utah Clover Honey
Find more recipes from Amy on her website, www.greattastebuds.wordpress.com.