Skillet cornbread from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 9) by Erin Jeanne McDowell

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

  • sosayi on January 19, 2024

    Delicious, basic cornbread. I did find that my oven needed an additional 5 minutes of bake time. Also, ahem, even if you accidentally double the butter, this will still turn out. You just need to slice it up and toast/brown the slices in the hot oven, sort of like polenta and it’ll be just fine! (I did also make it successfully a second time, the normal way).

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