Honey-crusted skillet corn bread from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 224) by Jenny Rosenstrach

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

Accompaniments: Three-bean chili bowls with chocolate and plantain chips; Spicy-tangy-smoky pinto bean bowls; Chopped broccolini salad with dill and feta

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

  • westminstr on December 12, 2022

    For my second try with this cornbread I cut the sugar to 2 tbsp & upped the salt to 1.25 tsp. I also melted the butter right in the skillet. It turned out great! I used about 1.5 cups corneal and 1/2 cup AP flour, I don’t think the proportions are critical. It turned out great!

  • skvalentine on April 13, 2022

    This was an interesting take on cornbread! I thought it was delicious but was maybe too sweet as an accompaniment for Chili Night. I'll definitely make it again but it might be more of a snacking cake.

  • westminstr on January 20, 2022

    I suspected the cornbread needed more salt & I was right! I also thought it was a little too sweet overall, though I liked the honeyed bottom. E did not like but O liked it a lot. Will tweak this recipe.

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