Perfect Corn Bread

This is my creation for very low fat corn bread that doesn’t taste like you’re eating a brick!  It goes great with beans and rice or jambalaya. 

1¼ cup all-purpose flour

¾ cup cornmeal

¼ c. sugar

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 c. buttermilk (or 1 cup milk with one tablespoon vinegar added to it)

 ¼ cup fat-free sour cream

Mix dry ingredients and wet ingredients in separate bowls, they add wet to dry and stir until combined.  Bake at 375 degrees for 23-27 minutes, until its light golden brown on top.