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Corn bread from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • buttermilk
  • cornmeal

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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

  • smtucker on January 31, 2016

    We loved this corn bread. Uses corn meal and buttermilk. Great texture. Served with honey butter and strawberry jam for those that wanted sweet. Took 25 minutes to bake, not 15.

  • NanaCooks on January 10, 2015

    This is a nice moist corn bread that is even better the next day. Might add several tsp of sugar.

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