Sour cream cornbread with aleppo from Smitten Kitchen by Deb Perelman

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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

  • CynthiasCooking on January 03, 2022

    Couldn't taste the pepper but a nice moist cornbread. I will add more pepper and a touch more salt next time.

  • chawkins on September 16, 2019

    Nice bread, moist, tender with good flavor, but it did not taste like cornbread. It also did not rise much.

  • Lepa on June 07, 2019

    This is a good cornbread. It took 35 minutes to cook and could use a bit more salt- perhaps 1 teaspoon instead of 1/2 a teaspoon? I added the teaspoon of Aleppo pepper and it was not spicy- the kids ate it without complaint.

  • stef on June 17, 2018

    Nice cornbread but it didn't rise as much as I thought it would. The Aleppo pepper is a nice touch

  • Rutabaga on May 26, 2018

    This is a lovely cornbread, super moist and lightly tangy. My extra picky two-year-old even liked it (although the less picky seven-year-old wouldn't touch it, on the grounds that he doesn't like cornbread). Mine took about 35 minutes to bake, but that was probably in part because the oven wasn't yet up to temperature when I popped it in. I doubled the Aleppo pepper since mine has lost some flavor over time, and that provided just a hint of pepper without making the bread spicy.

  • amandacooks on April 07, 2017

    This cornbread is delicious and super moist. Having made it a few times now, I've found that in my oven it consistently bakes up in 25 minutes in a 9x5 loaf pan. I use finely ground cornmeal from Anson Mills. In my opinion it doesn't need to be served with butter...the sour cream makes it plenty rich and moist.

  • veggie va on January 25, 2012

    Needs to bake way longer then stated in recipe. But delicious once done. Very moist. This time I baked in a 9x9 pan. Cooked in about 35 minutes.

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