Sour Cream Cornbread With Aleppo
Photo © Deb Perelman
- 1 cup (125 grams) all-purpose flour
- 1 cup (145 grams) yellow cornmeal
- 2 tablespoon (25 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon dried aleppo flakes
- 1/2 teaspoon table salt
- 1 large egg, lightly beaten
- 1 cup sour cream
- 1/3 cup buttermilk
- 2 tablespoons olive oil
- This recipe is vegetarian
- Produce
- Aleppo flakes, dried (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (2 teaspoons)
- Cornmeal, yellow (1 cup)
- Granulated sugar (2 tablespoon)
- Olive oil (2 tablespoons)
- Table salt (1/2 teaspoon)
- Dairy
- Buttermilk (1/3 cup)
- Sour cream (1 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
74.0Rating
1-100
1-100
93Tweets
361Facebook
Shares
Shares
12StumbleUpon
Views
Views
259PinterestPins
Recipe Stats
Published April 28, 2011 (1 year ago).
28 people saved this recipe.
