Sour Cream Corn Bread

This is from a Gooseberry Patch Chili cookbook. It is a great recipe, and is more moist than a lot of the other cornbread recipes that I've used before. I love cornbread and am always in search of a great, Famous Dave's-esque recipe. These are a great start! Enjoy!

Sour Cream Corn Bread
1 c. yellow cornmeal
1 c. all purpose flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1 t. salt
1 c. sour cream
2 eggs
1/4 c. butter, melted
Stir together cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl; set aside. Combine sour cream, eggs, and butter in a small bowl.

Mix thoroughly and add to dry ingredients; stir until moistened.

Fill greased muffin cups 2/3 full.

Bake at 425 degrees for 15 to 20 minutes, until golden. Makes 1 dozen.