Cornbread from Sweet Enough (page 260) by Alison Roman

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

    Can substitute sour cream for all of part of mayonnaise.

  • ellwell on January 26, 2026

    I mixed sour cream and mayo also because we were low on both. I also didnt have buttermilk so I used a mixture of Greek yogurt and milk. I thought it was fantastic. Not too sweet and the pepper really added something.

  • gootenbeez on November 16, 2025

    Added sour cream because I didn't have enough mayo. This was good but not what I would call cornbread. We couldn't really taste the corn flavor. Still on the hunt for a perfect to me cornbread recipe.

  • pattyatbryce on July 25, 2024

    Great corn bread. A definite keeper.

  • anya_sf on July 13, 2024

    Probably the fattiest cornbread recipe I've made, but also the moistest. It did not need butter. It wasn't as sweet as I'd expected, so it was good with dinner, but also nice with honey for breakfast. Baking time in a cast iron skillet was 30 min.

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