Title: Chive and black pepper corn bread
 Categories: Breads
      Yield: 9 Squares
 
    3/4 c  Yellow cornmeal
    3/4 c  All purpose flour
      1 tb Sugar
  1 1/2 ts Cream of tartar
    3/4 ts Baking soda
    1/2 ts Coarsely ground pepper
    1/2 ts Salt
      1 c  Sour cream
    1/4 c  Snipped fresh chives
      3 tb Unsalted butter, melted
      2 tb Milk
      1    Egg, beaten to blend
 
  Preheat oven to 425øF.  Butter 8 inch square baking dish. Mix first 7
  ingredients in large bowl.  Whisk remaining ingredients in another
  bowl to blend.  Make well in center of dry ingredients. Add sour
  cream mixture and stir just until blended.  Spoon batter into
  prepared dish. Bake until cornbread is golden brown and begins to
  pull away from sides of pan, about 20 minutes. Cool slightly.  Cut
  into squares.  Serve warm or at room temperature.  Yield: 9 squares