Mom's cornpone from Deep Run Roots: Stories and Recipes from My Corner of the South (page 28) by Vivian Howard

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

  • Eat Your Books

    Can substitute butter for bacon fat.

  • MelMM on February 03, 2019

    7-17-2018 It warms my heart to see a recipe like this in a modern book. She was really taking a risk here, as there are a lot of people who already don't like southern cornbread, with it's lack of sugar, wheat flour, and softness. If you make this, you need to go into it knowing what to expect. This is an unleavened bread. It is dense, and it's only going to be as good as your cornmeal and your technique. But it is good, in the same way a square of fried polenta can be good.

  • SheilaS on January 04, 2019

    I used Arrowhead Mills yellow cornmeal which is fairly fine. I had no problem flipping it but it was very dry in the center. The edges were nice and crispy.

  • twoyolks on September 05, 2018

    This was very dry and very dense. I did not care for it at all.

  • laur0684 on March 20, 2017

    Not super flavourful but could have been the quality of my cornmeal. Impossible to flip as she describes

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