This is a lovely golden brown crusted cornbread that has a bit of structure. It’s quite dense and moist. This allows the cornbread to be cut into slices instead of wedges or squares. One warm slice makes the perfect base for a sunny side up egg. If that’s my egg we’re talking about, the white would be firm. And, the perfectly creamy yellow yolk would spill into a thick puddle on the plate at the very first slice.
Cornbread Loaf
2 cups finely ground cornmeal
1/2 cup AP flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup sugar
1 1/2 cups whole milk
1/2 cup sour cream
3 eggs
2 Tablespoons olive oil
Preheat oven to 350 degrees F.
Sift first four dry ingredients together. Set Aside.
Combine the remaining ingredients in a large mixing bowl. Whip briefly. Add dry ingredients and gently stir all ingredients together. Place batter in a well-buttered (or olive-oiled) loaf pan. Bake at 350 degrees F for 50-60 minutes. The center should be firm to the touch.
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