Corn Bread

Sweet, crumbly, and delicious, you won't be able to resist this southern favorite!

Add some heat by mixing in a tablespoon of minced jalapeños just before baking.

Makes one 8-inch pan


⅔ cup sour cream
½ teaspoon baking soda
1 cup self-rising flour
1 cup medium-grind cornmeal
¼ teaspoon salt
1 to 2 teaspoons sugar
½ cup plus 1 tablespoon milk
3 tablespoons grapeseed oil or melted butter
1 large egg


Preheat the oven to 400°F.

Combine the sour cream and baking soda in a glass measuring cup or bowl. Let sit for 10 minutes until the mixture increases slightly in volume. Mix together the flour, cornmeal, salt, and sugar in a large bowl. Stir together the milk, oil, and egg with the sour cream mixture, then pour over the dry ingredients. Gently stir them together. Put into a greased 8-inch baking pan. Bake for 20 to 25 minutes, or until cooked through.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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