Browned butter cornbread from Joshua Weissman: An Unapologetic Cookbook (page 81) by Joshua Weissman

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 use the "Unsalted butter" recipe on p.33.

  • dbuhler on January 29, 2026

    Based on other reviews, I omitted the herbs. My family liked this cornbread, but I found it too tangy in flavor. I loved the texture, but next time I would cut the buttermilk with some whole milk. I baked mine in a 9" pan and it was perfect at 20 minutes.

  • Sstanto1 on August 29, 2025

    So easy and wonderful. I followed the suggestion to put the cornmeal in a blender to make it finer and it was the perfect texture. I used the herbs the first time around but this weekend I’m going to leave out the herbs and add a little jalapeño instead to go with chili. It is my new go-to cornbread.

  • kkmatti on November 02, 2023

    Excellent cornbread recipe. I've made this recipe twice now. Here's what I've adjusted: The first time I used fresh thyme & sage, which took over the subtle corn flavors in the bread. I left the herbs out completely the second time and didn't miss them. The first time I used Bob's stone-ground cornmeal the resulting cornbread seemed a little rough. The second time I put the cornmeal in the blender to create a finer grain to the cornbread and this made a big improvement to the results.

  • imaluckyducky on May 05, 2023

    5 stars - honestly the best sweet cornbread I've ever made. Cooks up with a moist, bouncy crumb in 20 minutes in a 12 inch skillet (recipe calls for 10 inch). Will make this again!

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