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sour cream cornbread with aleppo
- 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
Directions:View on Smitten Kitchen
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