Truman Capote's family's cornbread from The Cornbread Gospels by Crescent Dragonwagon

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

Accompaniments: Beans, old South style; Beans, dragon-in-the-new-South style

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

  • sayeater on December 17, 2021

    A good southern style cornbread. The sizzle skillet method always gives a nice crust. Not too dense, the baking soda does its job in the batter if you minimize mixing and work fast. I'll admit to being a Yankee though and prefer a sweeter style, moister, cornbread. But that's nothing some butter and honey can't fix LOL!

  • mfto on July 10, 2014

    Yes, I am one of those Southern Cornbread Bores who CANNOT/WILL NOT eat sweet cornbread. Except get real. One teaspoon of sugar does not make cornbread sweet but gilds the cornbread lily and tames the buttermilk. This recipe is from a cookbook that I own, "Sook's Cookbook" by Capote's cousin Marie Rudisill. Miss "Sook" Faulk was Capote's aunt and the family cook in Alabama where Capote lived with his 3 spinster aunts in the early 1900's. The book is more memoir than cookbook. Ms. Dragonwagon includes the recipe except realizes it is not complete. She adds the missing fat except 1 tablespoon is not enough. I think you need 4 TBS of bacon fat and/or butter. Yes, that's a lot but we like it that way. 2 cups of buttermilk are also a lot. Maybe the 2 eggs are meant to help out. The ingredients in Sook's lists 1 tesp baking powder but directions call for baking soda. You need soda with buttermilk. But the flavor is wonderful and I will try, try again.

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