Buttermilk corn bread from Great American Vegetarian: Traditional and Regional Recipes for the Enlightened Cook (page 49) by Nava Atlas

  • light brown sugar
  • eggs
  • Show all ingredients...
  • Serves : one 9-inch square loaf (12 servings)

  • EYB Comments

    Can substitute unbleached white flour for whole wheat pastry flour, Sucanat for light brown sugar, and canola margarine for whipped butter. This recipe is part of the Southern Supper for Spring 2 menu, and the Soup and Salad Supper for Summer menu.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Zucchini chowder; Cold avocado soup; "Texas caviar" (Marinated black-eyed pea salad); Hoppin'-John (Black-eyed peas and rice)

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 unbleached white flour for whole wheat pastry flour, Sucanat for light brown sugar, and canola margarine for whipped butter. This recipe is part of the Southern Supper for Spring 2 menu, and the Soup and Salad Supper for Summer menu.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.