Sour Cream Cornbread

Lifted this one from the land o' lakes website, and surprisingly, it works quite well. Very fluffy, very light. The final cornbread is also not very sweet, just the way I like it.

Sour Cream Cornbread

- 2 sticks softened butter
- 1/2 cup white sugar
- 4 eggs
- 1 cup sour cream
- 1 cup milk

- 2 cups AP flour
- 1.5 cups cornmeal
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda

1. First cream butter and sugar together.
2. Then add eggs one at a time.
3. Then add remainder of wet ingredients. Mix dry ingredients together in a separate bowl.
4. Add dry ingredients to wet in halves, mix well.
5. Bake at 425 degrees F in a greased baking pan for about 23-24 minutes.
6. Makes 1 shallow 9 x 13" corn bread.