Corn bread from How to Cook Everything: Simple Recipes for Great Food by Mark Bittman

  • buttermilk
  • cornmeal
  • eggs
  • butter

  • EYB Comments

    Can substitute olive oil, lard, or bacon drippings for butter and milk or yogurt for buttermilk. For variations see "Seven quick additions to corn bread" on pg. 244.

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 olive oil, lard, or bacon drippings for butter and milk or yogurt for buttermilk. For variations see "Seven quick additions to corn bread" on pg. 244.

  • kitchen_chick on November 07, 2021

    Contains wheat flour. It's not listed on the ingredients, so adding a note for those of us looking for a wheat flour-free cornbread. (Yes, I know most cornbread recipes use wheat flour. It'd be nice if the EYB ingredient list reflected that.)

  • Jenjeanh on October 31, 2020

    I only had 3/4 cup of cornmeal so added 1/4 cup bran and 1/4 cup whole wheat flour. It was good

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