CORNBREAD WITH LOVE

Yield: 9

Vegetable oil pan release
1 C. sour cream
½ tsp. baking soda
¼ C. vegetable oil
1 C. canned creamed corn
2 eggs
1 C. stone- ground yellow cornmeal
1 T. cornstarch
1 tsp. baking powder
¾ tsp. salt
¾ C. honey

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with pan release.

Place the sour cream in large bowl and whisk with the baking soda. Whisk in the oil, creamed corn & eggs.
Once combined, sprinkle cornmeal over mixture.

Sift the cornstarch, baking powder and salt over the cornmeal. Stir wet and dry ingredients and honey together until combined. ( do not over mix) Add batter to baking pan and let it stand at room temperature for 25 minutes.
Bake in oven for 40- 45 minutes, until golden brown.
Cool slightly and cut into 9 squares.

This cornbread is really moist and goes great with chili or stew..
BON APPETIT! ENJOY! CINDY