Sour Cream Corn Bread

• 1 cup flour
• 1 cup yellow corn meal
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 1/3 cup milk
• 2 Tbsp. butter, melted
• 2 Tbsp. chopped pimentos
• 2 Tbsp. finely chopped onion
• 1 cup whole kernel, corn, drained, if canned, cooked if fresh or frozen
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• 1 cup sour cream

Directions

Combine dry ingredients. In another bowl, beat together egg and milk. Add butter, pimentos, onion, and corn. Add dry ingredients alternately with sour cream until just blended. Pour into greased 8x8 pan. Bake at 400 degrees F for 20 to 25 minutes. Cool slightly before cutting into squares.

By Robin from Washington, IA