Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Aunt Vie’s Cornbread

From the Ivy Manning collection

Introduction

Serve this with Bacon-Braised Turnip Greens.

Ingredients

	1	cup fine cornmeal
	1	cup all-purpose flour
	⅓	cup sugar
	1	Tbsp. baking powder
	⅓	tsp. salt
	¾	cup milk
	½	cup sour cream or plain yogurt
	2	eggs
	6	Tbsp. melted butter, cooled slightly
	1	cup corn, preferably freshly shaved from cob

Steps

Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with nonstick cooking spray or melted butter.
Whisk the dry ingredients together in a large bowl until well combined.
In another bowl, whisk the milk, sour cream, eggs, and melted butter together until blended. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just blended.
Gently fold the corn into the batter and spread the mixture into prepared pan. Bake for 40 minutes, or until the edges are golden brown and a knife inserted into the center comes out clean.

Notes

Read more about leafy greens in Ivy Manning’s story “Top of the heap.”

This content is from the Ivy Manning collection.

Meme’s Cornbread Dressing

Cornbread

Sweet (or Savory) Cornbread

Skillet Cornbread

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.