Cornmeal Sally Lunn
Yield
1 piePrep
10 minCook
40 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
buttermilk
|
|
| 8 | ounces |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
buttermilk
|
|
| 231.2 | ml/g |
sour cream
|
|
Directions
Combine cornmeal, baking soda and salt; add buttermilk and sour cream, mixing well.
Pour batter into a well-greased 9 inch pie plate.
Bake at 350℉ (180℃) F for 40 minutes or until lightly browned.
