Sour Cream Cornbread

Easy to throw together and has a nice consistency. Becky likes it.

Ingredients:

- 1 cup flour (can sub 1/2 c corn flour and 1/2 c brown rice flour)
- 1 cup yellow cornmeal
- 1/4 cup sugar (or honey but add it to wet mixture)
- 2 teaspoons baking powder
-1 teaspoon baking soda
- 1.5 teaspoon dried rosemary
- 1/2 teaspoon salt

- 2 eggs (I liked 1 egg a little better last time)
- 1 cup (8 oz) sour cream (can sub plain yogurt)
- 1/2 cup half and half (milk is ok, I've used lactose free milk)
- 1/4 cup butter, melted

- 1 cup thawed frozen corn (optional but we like it)

Directions:

Preheat oven to 400 degrees. Grease an 8x8" square baking pan.

Combine the dry ingredients in a medium bowl. Combine the remaining ingredients in a second bowl, then add the moist ingredients to the dry ingredients and mix just until combined. Stir in the thawed corn, if desired.

Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm with honey.