Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes four 4-inch squares
Ingredients
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons caraway seeds
2 large eggs
1 cup milk
1/3 cup sour cream
5 tablespoons unsalted butter, melted and cooled slightly
Preparation
Step 1
Preheat oven to 425°F. and generously grease an 8-inch-square baking pan.
Step 2
In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds.
Step 3
In a small bowl whisk together eggs, milk, sour cream, and butter.
Step 4
Add milk mixture to cornmeal mixture and stir until just combined.
Step 5
Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan.
Step 6
Cool corn bread in pan on a rack 5 minutes and cut into 4 squares.
