I sliced the whole loaf and then froze the slices. Just defrost as many slices as you need. The bread will keep up to four days in the refrigerator or freeze, well wrapped, up to three months. Do however not slice too thin as it will crumble on you. She suggests slicing ½ inch thick and that is what I did after the first slice fell apart.
Note that it calls for Bob’s Red Mill medium grind cornmeal, the recipe states that it is necessary to use it. As it is easy to find that is what I used. I am guessing that it needs to be a medium grind and not the fine grind that the regular cornmeals are. This can be baked in a 9x13 inch pan at 350°F for 25 minutes instead of the loaf pans.
Sour Cream Corn Bread
½ pound (2 sticks) butter, melted, plus extra to grease pan
3 cups all purpose flour
1 cup Bob’s Red Mill medium grind yellow cornmeal
½ cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt (this is coarser than table salt)
1 ¼ cups whole milk
¾ cup sour cream
2 large to extra large eggs
Preheat oven to 350°F. Grease and line the bottom of two 81/2 x 41/2 inch x 2 inch bread pans with parchment paper. •
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In separate bowl, whisk together the milk, sour cream and eggs and then slowly stir in the melted butter. Pour the wet ingredients into the dry ones and mix them together until combined. Do Not over mix!
Pour the batter into the prepared pans. smooth top and bake for 35 to 40 minutes. until a toothpick comes out clean. Place the pans on a rack and cool completely.
Remove from pans when cool. Slice when ready to eat and toast in toaster.
Or slice and freeze slices until ready to use. Do not try to freeze whole loaf and then have to slice when it is frozen.
•May bake in 9x13 inch pan greased and lined with parchment paper at 350°F. for 25 minutes or until a toothpick inserted in the center comes out clean and the cornbread is browned.
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