Tim's corn bread from Jane Brody's Good Food Gourmet: Recipes and Menus for Delicious and Healthful Entertaining by Jane Brody and Ray Skibinski

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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

  • ricki on January 15, 2026

    Still a favorite. Maple syrup (2 or 3 tablespoons) is good and easy. Also works to substitute durum flour for half the whole wheat.

  • ricki on March 08, 2018

    Relatively light and moist for a whole-grain corn bread. Cut the honey to 2 Tbsp and increased the fat, using half oil and half melted butter. The sweetness still came through, and I wouldn't any more honey. I will make this again.

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