• Yield: 4-6 servings

  • Time: 10 minutes prep, 25 minutes cooking, 35 minutes total

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.

Copyright 2000 Lynne Rossetto Kasper. All rights are reserved. From Lynne's Sunday Suppers, March 2000.

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.