Cornbread from River Cottage Every Day (page 76) by Hugh Fearnley-Whittingstall

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 fine polenta for cornmeal, brown sugar for honey, and yoghurt for buttermilk. See recipe for variations.

  • eliza on February 20, 2021

    Good basic cornbread. I used the brown sugar option, replaced some of the white flour with spelt and used sunflower oil instead of melted butter. Very quick and easy. Went well with west African peanut soup from the Moosewood collective.

  • e_ballad on November 07, 2017

    A great basic cornbread recipe, with a light crumb.

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