RICH CORN BREAD

• 1 cup corn meal (5 oz.wt.)
• 1 cup all-purpose or wholewheat pastry flour (4 oz.wt.)
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 3/4 teaspoon salt
• 1/4 cup sugar (1.8 oz.wt.) OPTIONAL
• 2 large eggs
• 1/4 cup melted butter (2 oz.wt. OR 1.6 oz.wt. oil)
• 1 cup sour cream (8 oz.wt.)
• 1/4 cup buttermilk, yogurt, or skim milk (2 oz.wt.)

Heat oven to 425 F. Spray 9 × 9 × 2" square baking pan with cooking spray. In a large bowl, measure out the cornmeal. Sift in the rest of the dry ingredients. Mix all together well with a wire whisk.

In a medium bowl, combine all the liquid ingredients with a whisk. Pour liquid into dry ingredients and stir until thoroughly blended, but don’t beat. Pour mixture into prepared pan.

Bake for 20 minutes, or until bread tests done with a toothpick.