Notes about Recipes in this book

• 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.

  • SKidd on January 29, 2026

    Half batch in a 8 x 8 pan in the toaster oven.

• 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.

  • sayeater on December 17, 2021

    A good southern style cornbread. The sizzle skillet method always gives a nice crust. Not too dense, the baking soda does its job in the batter if you minimize mixing and work fast. I'll admit to being a Yankee though and prefer a sweeter style, moister, cornbread. But that's nothing some butter and honey can't fix LOL!

• Leora's sweet milk-buttermilk cornbread

  • sayeater on January 01, 2022

    My 3rd recipe from this book and so far my favorite (I'm still just in the Southern cornbread chapter). I baked it longer than barely browned and was glad I did. Nice crispy crust, moist interior, good flavor without sweetness, I ate like 1/2 the skillet!

• 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!

• Jessica Harris's herbed cornbread

  • PennyG on December 17, 2023

    This is a very dry, flat cornbread. Admittedly, I used finely-ground cornmeal, rather than stone-ground. It is tasty!

• 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.

• 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.

  • nadiam1000 on July 17, 2022

    I baked in a ceramic baking dish and found it a bit dry. Perhaps it was over baked at 20 mins. I loved the flavor and the use of maple syrup so will try again and bake a few minutes less.

• 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!

• Blue, blue blueberry corn muffins

  • ruthscroggs on August 15, 2020

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

• 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.

• Block Island jonnycakes

  • ccav on October 23, 2022

    Very good flavor and texture, not as bland as previous recipes we have tried. Soaking the white cornmeal in boiling water, plus the addition of sugar, salt, and butter helped balance the flavors well. Good with Canadian bacon on the side, it doesn't overpower like sausage or bacon might.

• Beans, dragon-in-the-new-South style

  • LKrishnan81 on November 04, 2022

    Magic vegan beans,