Tender, slightly sweet corn bread from Grains for Every Season: Rethinking Our Way with Grains (page 109) by Joshua McFadden and Martha Holmberg

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

Accompaniments: Honey butter with bee pollen

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 spelt flour or farro flour for whole wheat flour. See list of sweet and savory optional add-ins on page 109.

  • westminstr on April 08, 2022

    I liked that this cornbread was mostly corn & 100% whole grain. It had good flavor and was relatively tender bc of the yogurt. Sweetness level was good though I may try a honey drizzle in the skillet next time. It was a little crumbly. Both kids ate it which might be a first for cornbread recipes I have made!

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