Pie Plate Cornbread
adapted and updated from Leslie Holmes' Pie Plate Corn Bread from School Maize: A project of the Wilmington Education Association 1983 Wilmington, Ohio
Ingredients
- ½ cup sour cream, at room temperature
- ¾ cup buttermilk, at room temperature
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1⅓ cup yellow corn meal
- ¼ cup flour
- 2 teaspoon sugar
- salt
Instructions
- Preheat oven to 350. Butter a standard 9-inch pie plate. Set aside.
- In a large bowl or bowl of a standmixer, whisk together the sour cream and buttermilk. Stir in the dry ingredients until a thick, uniform batter forms.
- Scrape into the prepared pie plate and bake 40 minutes or until a toothpick inserted in the center of the pan comes out clean. Cool in pan on wire rack. Serve warm or at room temperature.