Sweet & salty cast-iron cornbread from The Cajun Vegan Cookbook: A Modern Guide to Classic Cajun Cooking and Southern-Inspired Cuisine (page 139) by Krimsey Lilleth

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

Accompaniments: Maple hunny butter

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

  • amy_be8g0k on March 27, 2026

    Super easy and delicious!

  • sayeater on September 30, 2024

    Cornbread so good you can eat it plain. Stayed moist too which I appreciate. Southerners may object because this is a sweeter cornbread, but this northern girl appreciates both kinds. The pan was gone by the next morning, so the rest of my household agreed! This is a repeater, in fact I may make another one tonight to go with our leftover collards.

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