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Aunt Vie's Cornbread

(recipe, Ivy Manning)

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Serve this with Bacon-Braised Turnip Greens.


  1. 1 cup fine cornmeal
  2. 1 cup all-purpose flour
  3. ⅓ cup sugar
  4. 1 Tbsp. baking powder
  5. ⅓ tsp. salt
  6. ¾ cup milk
  7. ½ cup sour cream or plain yogurt
  8. 2 eggs
  9. 6 Tbsp. melted butter, cooled slightly
  10. 1 cup corn, preferably freshly shaved from cob


  1. Preheat the oven to 350 degrees. Grease a 9-inch-square baking pan with nonstick cooking spray or melted butter.
  2. Whisk the dry ingredients together in a large bowl until well combined.
  3. 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.
  4. 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.


Read more about leafy greens in Ivy Manning's story "Top of the heap."