Rosie's Sour Cream & Buttermilk Cornbreadbreads 2 cup cornmeal 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cup buttermilk 1 carton sour cream (8oz) Combine the cornmeal, baking soda, and salt, then mix in the buttermilk and sour cream. Pour into a well greased 9-inch pie plate or cake pan and bake at 35o degrees for 40 minutes, or until lightly browned. Nutritional info per serving: 202 cal; 5g pro, 30g carb, 7g fat (31%), 1.8g fiber, 14mg chol, 292mg sod Source: Cook's Corner, Miami Herald, 9/14/95 format: 8/10/96, Lisa Crawford |
