Well, how did your chili come out? Are you ready for some cornbread? It’s not just good with chili, of course. I’ve made stuffing out of it and it tastes mighty fine for breakfast or a snack when there’s a homemade pan in the house.

Adapted from Virginia Hanker

1 cup all-purpose flour
1 cup cornmeal (I used White Lily)
1/4 cup sugar
1/2 teaspoon baking powder (I used Lievito Pane degli Angeli per Dolci)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1/2 cup milk
1/4 cup butter, melted

In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients till moistened.

Pour batter into buttered 8″ square baking dish. Bake at 350 degrees F for 25 minutes or till a toothpick inserted near the center comes out clean. Serve warm. This cornbread reheats fantastically with a brief spin in the microwave.

Bet you didn’t think this kat could find a tune to share with you about cornbread. Well, you’d lose that bet! Let’s give it up for Lyle Lovett and His Large Band: “We’ve got some beans and some good cornbread, now listen to what the preacher said!”

April Katt's on quality control patrol!