Rich corn bread from A Year In A Vegetarian Kitchen: Easy Seasonal Dishes For Family And Friends by Jack Bishop

  • cornmeal
  • sour cream
  • store-cupboard ingredients

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

  • mfto on January 29, 2011

    If you are a Southerner, you probably will not like this. It wasn't the teaspoon of sugar that turned me off because in fact I often put a teaspoon in my trusted cornbread recipe. You don't taste it. The recipe calls for 1 1/4 cups flour and 3/4 cups cornmeal. I changed it to half and half as in my recipe. Some southerners use either all cornmeal or a larger proportion. The butter replaced the vegetable oil I usually use. The sour cream replaced buttermilk. The soda and baking powder seemed OK. He used a 400 degree oven for 25 minutes and I use a 425 oven for 25 minutes. I went with his oven temp and timing. The cornbread turned out with the consistency of a cake and no flavor as far as I was concerned. If I had used his flour to cornmeal ratio, it would have been worse. Maybe non-Southerners would like this but not if they are used to sweet cornbread.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.