Sour Cream Cornbread with Aleppo
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Ingredients
- 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
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Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Generously butter a 9×5-inch loaf pan, or coat it with a nonstick spray.
Step 3
Whisk flour, cornmeal, sugar, baking powder, aleppo, and salt together in a large bowl.
Step 4
In a smaller bowl, whisk together the egg, sour cream, buttermilk, and olive oil.
Step 5
Stir the wet ingredients into the dry ones, mixing until just barely combined.
Step 6
Spread the batter in your prepared and bake for 22 to 25 minutes.
Step 7
A toothpick inserted into the center should come out clean.
Step 8
Serve in slices, toasted with honey butter or salted and honeyed brown butter.
Step 9
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Chef's notes
Aleppo is a Turkish bright red pepper flake with a mild-to-moderate kick and a bit of tartness.
If you don’t have Aleppo, a regular red pepper flake, cayenne, or hot paprika, in a much smaller quantity, would be a nice substitution.
This cornbread is addictive and pairs well with honey butter or with spicier fare like chili.
It's also a great addition to scrambled eggs.
