Dairy Hollow House skillet-sizzled buttermilk cornbread from Bean by Bean: A Cookbook: More Than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! by Crescent Dragonwagon

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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

  • Meags on November 17, 2022

    This was the fluffiest cornbread I've ever made. It was delicious! I think it could use a little more sugar (I grew up on Jiffy cornbread, so I like some sugar in it ??). Might try doing 3/4 c flour and 1 1/4 c cornmeal next time.

  • TrishaCP on January 02, 2017

    I made this when I realized that I didn't have enough buttermilk left to make my favorite cornbread recipe from Edna Lewis. Since only half the flour was cornmeal, it didn't have the strong corn taste of my favorite recipe, but it was still a good recipe. I know it can be sacrilege to some to include sugar in cornbread, but the amount was minimal and I couldn't notice it.

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