This South African-style cornbread is indulgently rich, flavorful, and incredibly moist, thanks to Bison Sour Cream.
This recipe uses:
Preheat oven to 350°F. Coat a 10-inch round cake pan with butter and flour. Set aside.
Using a blender, pulse the corn until it is coarsely ground — but not pureed.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, smoked paprika, and salt.
Whisk in Bison Sour Cream, milk, and lightly beaten eggs until combined.
Add corn mixture, melted butter, and fresh basil. Pour batter into prepared cake pan.
Bake for about 40-45 minutes, until light golden brown and toothpick inserted in center comes out clean. Let cool, serve, and enjoy!