Basic cornbread from The Laurel's Kitchen Bread Book Updated: A Guide To Whole-Grain Bread Making with a New Chapter on Bread Machines by Laurel Robertson and Carol Flinders and Bronwen Godfrey

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

    See recipe for variations.

  • dinnermints on July 15, 2015

    I really liked this all-cornmeal version of cornbread. I added 1.5 cups of grated zucchini as suggested in one variation, but didn't see to reduce the buttermilk (I used sour milk) to 1.5 cups. I also used 2T honey, 2T oil, and 2 eggs. I was VERY glad I used a pan that was closer to 9x13 than an 8"square pan; it would've taken it forever to cook. There was a bit of egg custard on the bottom, but cutting down on the buttermilk would help with that. A great way to use up some zucchini, and great corn flavor.

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