In My Kitchen

3 cups all-purpose flour 1 cup ground corn meal 3 teaspoon baking powder 2 teaspoon baking soda 1 teaspoon salt 4 large eggs 1 1/2 cups (5 1/4 ounces) sugar 2 sticks (1/2 pound) unsalted, melted butter 1 1/2 cup sour cream 1 cup milk 1 cup chop mix craisins & dried apricots Adjust an oven rack to the middle position & heat oven to 400 degrees F. Rub butter in 9x13 & 6x9 baking pan. Set aside.Whisk the flour, cornmeal, baking powder, baking soda, & salt in a medium bowl to combine; set aside.Whisk the eggs in another medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar to the eggs mixture, whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half of the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the mixture to the dry ingredients; mix gently with a...

I had the recipe for this for about 2 weeks now, and I finally decided to make them. I got the recipe from DH friend. This recipe include some sour cream and his friend put some Italian twist to it. Not perfected yet, because he hand wrote the twist, and he forgot to add the cooking time. I cooked it the regular way, and way too crunchy for me. DH, in the other hand enjoyed them. Below was the way I am supposed to cook it. I kinda missed this part, but since I only have two muffin pans, the left over got thrown in 9x13 pan. Which I am supposed to use. The one below I liked a little because I drizzled it with some honey. I will post about this again soon, with the recipe of course. Enjoy the not so perfect corn muffin/bread for now.