Cracklin' cornbread from Heritage by Sean Brock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stpbcyld50 on December 13, 2019

    This recipe is all about technique/high heat and using high quality cornmeal (Anson Mills). SO good, very traditional. Love the crispiness

  • twoyolks on June 26, 2015

    The bacon made the corn bread quite salty. There wasn't a lot of corn flavor and the corn bread was quite dry. It also almost immediately started falling apart.

  • rsabine on January 28, 2015

    A good traditional cornbread recipe - meaning that it comes out as a tangy, drier version with a nice crust if using a seasoned cast iron skillet. An easy recipe for those new to quick breads and not afraid of a little bacon fat. In the future, I think I would most likely add a touch of sugar to bring out the sweetness of the cornmeal and scallions or a brunoise of jalepenos just for a little extra kick. Overall, solid recipe.

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Reviews about this recipe

  • Serious Eats

    This is my kind of cornbread: waxy, savory, with an amazingly crunchy crust. I encountered a few problems along the way to this lovely loaf...

    Full review
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