Sour Cream Cornbread with Aleppo

As seen on

Smitten Kitchen

Rating

(0)

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

American Baking Beginner Dairy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

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.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Sour Cream Cornbread with Aleppo

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Chef’s notes

More recipes by Smitten Kitchen