Cornbread
**PLEASE NOTE**
This recipe is presented in both imperial and metric measurements with options for weights and volume. The imperial volume measurements (those in cups/tsp/tbsp) will NOT be the most accurate version. I recommend using metric at all opportunity.
Yield: 8 x 8 pan | Servings: 9
⦿ Net Carbs per serving: 31.9
200g | 250ml | 1 c Corn Meal, Yellow
80g | 125ml | 1/2 c Flour, All Purpose
10g | 15ml | 1 Tbsp Baking Powder
5g | 5ml | 1 tsp Salt
42g | 45ml | 3 Tbsp Sour Cream, Full Fat
125ml | 125ml | 1/2 c Oil, Corn (or avocado)
2 | 2 | 2 Eggs, Large, Whole
250ml | 250ml | 1 c Creamed Corn
Instructions:
1. Gather Ingredients and equipment.
2. Preheat oven to 350°F (177°C).
3. Beat sour cream, eggs and oil. Set aside.
4. Combine dry ingredients EXCEPT for the corn meal. Set aside.
5. Sift the dry ingredients through a sifter or sieve. Add the corn meal
6. Fold dry ingredients into the wet ingredients. DO NOT OVERMIX.
7. Fold creamed corn into the mixture. DO NOT OVERMIX.
8. Bake for about 30-45 minutes. Start to check with a skewer or toothpick at about 30 minutes to determine doneness. It should be starting to turn golden brown on the top and the toothpick/skewer should come out clean after being inserted into the corn bread.
9. Remove from oven and let sit for 10 minutes before cutting.