Reprinted from the June 1997 Northcountry Newsletter
Original recipe by Kim stencel of Bridgecreek Traders

Sour Cream Cornbread

• 1 Cup flour
• 3/4 Cup cornmeal
• 1/2 Tsp salt
• 2 Tsp baking soda
• 1/4 Cup sugar
• 1 Cup thick sour cream
• 1/2 Cup milk
• 2 Tablespoons melted and cooled butter
• 1 beaten egg

Mix dry ingredients, set aside.
Blend liquid ingredients and add to dry (you may need more milk).
Pour in a greased 8X8 inch pan and bake at 425 degrees for 20 to 25 minutes.