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.
- 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
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.