Cornbread or cornbread muffins from Chef Paul Prudhomme's Louisiana Kitchen (page 41) by Paul Prudhomme

  • cornmeal
  • all-purpose flour
  • milk
  • corn flour

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

    See the recipe for a variation.

  • Tinala523 on January 01, 2020

    This is my husband's favorite cornbread, moist and sweet. I bake it in a cast iron skillet and it stays warm at the table.

  • twoyolks on November 19, 2018

    I made these as muffins. They had a good corn flavor without being too sweet. The muffins got a really good, browned curst that really made these great.

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