The Cornbread Gospels by Crescent Dragonwagon

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Two grandma's creamed corn cornbread

    • PennyG on April 05, 2020

      I wanted to make cornbread but didn’t have any buttermilk. I did have everything for this recipe though. Wonderful ... really hit the spot!

  • Vermont maple-sweetened cornbread

    • PennyG on January 28, 2018

      Mmmmmmm ... this is yummy! A definite “make again.”

    • Nancith on December 17, 2018

      Pronounced very tasty by 7 people! The maple syrup sweetens it up & gives it a lovely overtone. Recipe was easily doubled & baked in 9 x 13 pan for about 5 minutes longer. This would be nice as a snack or for breakfast.

  • Jane's Texas-via-Vermont Mexican cornbread

    • PennyG on April 27, 2014

      Mmmmm Mmmmm Mmmmm ... this is really wonderful. I had been thinking about a similar recipe I got from a neighbor years ago and I believe this one is even better. Worth every calorie!

  • Simply corn muffins

    • PennyG on November 01, 2020

      Delicious standard corn muffin!

  • Durgin-Park style cornbread

    • TrishaCP on November 23, 2018

      I never thought sweet cornbread was my favorite, but I had all of the ingredients to make this when we had a bad weather event, so I went for it. And it was really good! (Even though I used white cornmeal, again, what was on hand.) Not sickly sweet and definitely worth a repeat.

  • Dairy Hollow House skillet-sizzled cornbread

    • TrishaCP on January 02, 2017

      I made this when I realized that I didn't have enough buttermilk left to make my favorite cornbread recipe from Edna Lewis. Since only half the flour was cornmeal, it didn't have the strong corn taste of my favorite recipe, but it was still a good recipe. I know it can be sacrilege to some to include sugar in cornbread, but the amount was minimal and I couldn't notice it.

  • Truman Capote's family's cornbread

    • mfto on July 10, 2014

      Yes, I am one of those Southern Cornbread Bores who CANNOT/WILL NOT eat sweet cornbread. Except get real. One teaspoon of sugar does not make cornbread sweet but gilds the cornbread lily and tames the buttermilk. This recipe is from a cookbook that I own, "Sook's Cookbook" by Capote's cousin Marie Rudisill. Miss "Sook" Faulk was Capote's aunt and the family cook in Alabama where Capote lived with his 3 spinster aunts in the early 1900's. The book is more memoir than cookbook. Ms. Dragonwagon includes the recipe except realizes it is not complete. She adds the missing fat except 1 tablespoon is not enough. I think you need 4 TBS of bacon fat and/or butter. Yes, that's a lot but we like it that way. 2 cups of buttermilk are also a lot. Maybe the 2 eggs are meant to help out. The ingredients in Sook's lists 1 tesp baking powder but directions call for baking soda. You need soda with buttermilk. But the flavor is wonderful and I will try, try again.

  • Masa bread

    • Thredbende on June 21, 2013

      I made this in my two belly button bread machine (two paddles leave two holes) so I didn't use the white cornmeal to sprinkle the bread pan. This was a superb bread. The flavor is familiar yet surprising. I used bread flour instead of the white flour to increase the gluten and make a stronger bread that slices beautifully.

  • Blue, blue blueberry corn muffins

    • ruthscroggs on August 15, 2020

      Switched out blue cornmeal with regular cornmeal on hand. Added walnuts too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0761119167
  • ISBN 13 9780761119166
  • Published Oct 16 2006
  • Format Paperback
  • Page Count 379
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

“Cornbread? I LOVE cornbread!” For six years, that’s the response Crescent Dragonwagon got when people asked her what she was writing about. Over time, she came to understand: Not only is hot, just baked cornbread delicious, it evokes—powerfully—the heart, soul, and taste of home.There is an abundance of satisfying cornbreads, as Crescent discovered when she followed the cornbread trail from the Appalachians to the Rockies to the Green Mountains. Traveling to family reunions, potlucks, tortilleras, stone-grinding mills, and the National Cornbread Festival in South Pittsburgh, Tennessee, she heard the stories, tasted the breads, learned the secrets. Join her in this overflowing cornucopia: over 200 irresistible recipes for cornbreads, muffins, fritters, pancakes, and go-withs. Cornbreads from below the Mason-Dixon line (Skillet-Sizzled Buttermilk Cornbread, Truman Capote’s Family’s Alabama Cornbread) meet those from above (Durgin-Park Boston Cornbread, Vermont Maple-Sweetened Cornbread). Southwestern offerings—Chou-Chou’s Dallas Hot Stuff Cornbread, delectable homemade tamales, and tortillas from scratch—meet internationals like India’s Makki Ki Roti. A Thanksgiving with Crescent’s Sweet-Savory Cornbread Dressing is rapturous. Desserts like Very Lemony Gorgeous Cornmeal Pound Cake make any meal exceptional. Along with this, Crescent gives us the greens, the beans, the salads, stews, and soups that accompany cornbread to perfection. And she tells us the stories, too. Enthusiastic and heartfelt, this thoughtful, exuberant love song to America’s favorite breadstuff and all that goes with it will embrace readers and cooks everywhere.

Other cookbooks by this author