Judy's Best Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 servings
Judy Graham created this luscious southern-style cornbread. Use fresh corn when it's in season, but know that niblet-style canned corn tastes just fine here. You could bake off the bread an hour ahead, wrap in foil, and reheat it.
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Ingredients
- 2 large eggs
- 8-ounce container sour cream
- 1/2 cup milk
- 1 2/3 cups corn kernels (canned niblet corn, or from 3 fresh ears)
- 1 1/4 cups coarse-ground cornmeal (organic if possible)
- 3/4 cup all-purpose unbleached flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
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Instructions
- 1. Preheat oven to 425 degrees. Grease a 9-inch square pan. In a medium bowl beat together the eggs, sour cream, and milk until smooth. Stir in the corn. In a bigger bowl, stir together the rest of the ingredients to thoroughly blend.
- 2. Stir the egg mixture into the dry ingredients only long enough to moisten them - the batter will be a little lumpy. Scrape it into the pan and bake about 25 minutes, or until a knife inserted in the center of the cornbread comes out with a few dry-looking streaks. Serve hot.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
