1 T butter, softened, plus 1 T 1 tsp baking soda
butter, cut into ¼-inch bits 1 tsp cream of tartar
and softened 1 tsp salt
1 c cornmeal 1 egg, lightly beaten
1 c unsifted flour 1 c sour cream
2 T sugar ¼ c milk
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Preheat the oven to 425°. With a pastry brush, spread 1 T of softened
butter evenly over the bottom and sides of an 8-by-8-by-2-inch baking dish.
Set aside.Combine the cornmeal, flour, sugar, baking soda, cream of tartar and salt, and stir them together into a deep mixing bowl. With a large wooden spoon, beat in the egg and, when it is completely incorporated, add the sour cream, milk and the tablespoon of butter bits.
With a rubber spatula, scrape the entire contents of the bowl into the buttered baking dish. Spread the cornbread mixture to the edges of the dish and smooth the top with the spatula. Bake in the middle of the oven for 20 minutes, or until the top is golden brown and a cake tester or toothpick inserted in the center comes out clean.
Serve the sour-cream cornbread at once, directly from the baking dish. Serves 4 to 6.
