Corn bread from Lombardy (Pan giallo o pan di mais) from The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focacce, Cakes, Pastries & Cookies by Carol Field

  • cornmeal
  • active dry yeast
  • all-purpose 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.

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Reviews about this recipe

  • Serious Eats

    This cornbread is typically served with soups or stews, or dipped in beef broth and served with cheese. I can see how it would be perfect for sopping up liquid.

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