Scratch Corn Bread

Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups cornmeal
2 T sugar
1 T baking powder
1 teaspoon salt
1 cup milk
1 cup sour cream
1/3 cup corn oil
1 egg, lightly beaten

Preparing the corn bread:
Preheat an oven to 375 degrees F. Butter a 9-inch square cake pan.

Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool.

Serves 9