Ingredients
3/4 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups cornmeal
1 egg, lightly beaten
1 1/4 cups sour cream
1/3 cup vegetable oil
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Preheat oven to 400°F. Place flour, sugar, baking powder, baking soda and salt in medium bowl. Mix together and stir in cornmeal. In a large bowl, combine egg, sour cream and oil. Stir dry ingredients into wet ingredients just until moistened. Pour into an 8 inch square pan that has been sprayed with cooking spray. Bake for 15-18 minutes. If making into muffins, bake for 12 minutes. Serve immediately or cool, wrap tightly and freeze for a later time.