Cornbread from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 130) by Suzanne Goin and Teri Gelber

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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

  • skvalentine on October 15, 2023

    Good flavor and it turned out very moist and fluffy. The oven smoked for most of the baking time due to butter overflowing the pan, so I might add a bit less butter to the pan next time, or try baking in a larger skillet. One eater declared this the best cornbread she'd ever had!

  • chawkins on May 30, 2017

    Very good cornbread, not too sweet and the brown butter was a great addition. I halved the recipe and cooked it in a 7.5" skillet. No buttermilk, so used a mix of sour cream and whole milk.

  • Melanie on May 24, 2014

    Great taste and easy recipe - end result was quite moist. I made this in a 12 inch skillet and thought the height was perfect. Easily made enough for 8 serves (and I'm sure could be stretched to 12 or so). Great accompaniment to pumpkin soup.

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