Can be prepared in 45 minutes or less.

　　

Ingredients

Makes four 4-inch squares

　　1 cup all-purpose flour

　　3/4 cup yellow cornmeal

　　1 tablespoon sugar

　　2 teaspoons baking powder

　　1 teaspoon salt

　　1/4 teaspoon baking soda

　　2 teaspoons caraway seeds

　　2 large eggs

　　1 cup milk

　　1/3 cup sour cream

　　5 tablespoons unsalted butter, melted and cooled slightly

　　

Step 1

Preheat oven to 425°F. and generously grease an 8-inch-square baking pan.

　　

Step 2

In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds.

　　

Step 3

In a small bowl whisk together eggs, milk, sour cream, and butter.

　　

Step 4

Add milk mixture to cornmeal mixture and stir until just combined.

　　

Step 5

Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan.

　　

Step 6

Cool corn bread in pan on a rack 5 minutes and cut into 4 squares.