Buttermilk cornbread from The Supper Book by Marion Cunningham

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

Accompaniments: Mustard green soup; Halibut baked on vegetables; Chicken succotash; Pork tenderloin with jalapeño sauce; Southern green beans

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

  • MsMonsoon on April 07, 2023

    I’m not sure if there are errors in this recipe or if it’s just an unusual version of cornbread. There’s only 2 Tbsp of butter in the recipe. I guess the rest of the fat comes from the buttermilk and milk. I made half a recipe and accidentally combined my milk and buttermilk, when you’re supposed to reserve some buttermilk to pour on top to make a custard. The batter was very liquid and I thought something was wrong. However, I think it worked! The top, bottom, and edges are crispy, and the center turns into a soft curd-like custard. Unusual and not pretty, but interesting and tasty. Could add savory ingredients like pepper, jalapeño, etc., or serve with honey?

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