AMISH SOUR CREAM CORNBREAD

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AMISH SOUR CREAM CORNBREAD

1.0

1 cup cornmeal

1 cup all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup sour cream

½ cup milk (If making milk from powder, use the corn water.)

¼ cup melted butter

2 large eggs

Jalapeños

1 small can of corn, drained

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Put a cast-iron skillet in the oven while it's heating up to 400°. Preheating the skillet is the secret to a crunchy crust.
Whisk dry ingredients in a bowl.
Mix the sour cream, milk, butter, and eggs.
Add jalapeños and corn.
Stir wet into dry until just combined.
Pull the pan out and add a tablespoon of butter. When it’s melted, put batter in.
Bake for 30–35 minutes until set.

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