Joanne Weir Follow @ChefJoanneWeir

Corn Bread

Corn Bread

This corn bread can be served as an accompaniment to main dishes or used in stuffings, as for the roast turkey at right. On its own, it is best cut into squares and served warm with lots of butter for slathering on top.

Serves 9


1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 cup sour cream
1/3 cup corn oil
1 egg, lightly beaten


Preheat an oven to 375°. Butter a 9-inch square cake pan.

Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool.