Whole Wheat Sour Cream Cornbread - cooking recipe

Ingredients

3/4 cup cornmeal
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 tablespoons brown sugar
1 egg, beaten
2 tablespoons olive oil
1 cup sour cream (fat-free okay, or substitute with non-fat plain yogurt)
4 tablespoons milk (or more to make right consistency)

Preparation

Sift flour and cornmeal together; add soda, cream of tartar, and salt.
Whisk together egg, sour cream, milk, and oil (or melted butter) in separate bowl.
Add wet to dry ingredients and stir until combined.
Pour into greased 9 inch square pan. Bake at 425 degrees for 20 minutes, until golden brown.