Southern-style skillet cornbread from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 44) by America's Test Kitchen Editors

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Notes about this recipe

  • jzanger on October 30, 2020

    Great cornbread. I liked the new techniques of toasting the cornmeal and then letting it sit for ten minutes with the milk/sour cream mixture, and the resulting cornbread had plenty of moisture and great corn flavor. Next time I will add more salt, maybe as much as 1 1/2 tsp of diamond crystal kosher.

  • stef on October 23, 2016

    This recipe used all cornmeal no flour but was moist.Recipe needed more liquid than indicated. I would add a tablespoon more sugar because I like a little more sweetness in my cornbread. Two finely chopped jalapeños were added

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