White cornmeal skillet bread from Baking in America: Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent

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

  • nutrica6 on March 28, 2024

    I like the way cooking it in the cast iron skillet gave a crispy exterior. I made the mistake of thinking it was underdone and putting it back in the oven, which dried it out. Definitely err on the side of underbaking with cornbread. Either way, great with soup or butter/honey on it!

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