Real cornbread from Victuals: An Appalachian Journey, with Recipes (page 120) by Ronni Lundy

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

Accompaniments: Killed lettuce; Shuck beans or leather britches; Soup beans; Sorghum butter; Winter vegetable stew with ham seasoning

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

  • stockholm28 on March 13, 2020

    This was good, traditional cornbread. I used all buttermilk and I deviated from the recipe by adding 1 Tbsp sugar. I like just a little bit of sweetness. I had 2 bags of cornmeal in my freezer with just small amounts left, so my cornbread was made with about a cup of Anson Mills course white, about 1/3 cup Anson Mills fine white, and about 2/3 cup Colvin Run Mill (a historic site near me) course yellow. I used butter, but I first heated up the pan in the oven without any butter. I removed the pan, melted the butter in the hot pan, added it to the batter, and then poured the batter into the pan. This was great right out of the oven and it was still pretty good today.

  • MelMM on November 12, 2017

    This is just a solid, traditional cornbread recipe. It's pretty much exactly how I always make it. I had to adapt this a bit to be vegan (used The Vegan Egg, and made up a vegan buttermilk, plus used a high-heat oil and a little smoked salt instead of bacon grease). Even with the adaptations, this gives you a perfect skillet of southern cornbread.

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