A Down-Home American Supper

One bite of my friend Judy Graham's sensational cornbread and I knew it had to be the star of a Sunday supper. Studded with kernels of sweet corn, moist as cake and so luscious it doesn't need any butter, this is incredible cornbread. Judy has a couple of secrets - she uses sour cream instead of butter and buttermilk and she insists coarse-ground organic cornmeal makes a huge difference. You can find it in the bulk sections of some supermarkets, co-ops, and health food stores.

With cornbread, I always think soup; in this menu its a great-tasting tomato-chickpea soup inspired by an old southern recipe. Since my favorite pencil-slim asparagus are in the markets right now and oranges are in their prime, why not start the meal with a roasted asparagus salad in a sweet-tart orange dressing that the kids can put together? For a finale, fresh fruit is ideal.

Roasted Asparagus-Orange Salad
Judy's Best Cornbread
Sunday Tomato Soup

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