Fresh corn cornbread with cornmeal crumble from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

  • buttermilk
  • corn
  • cornmeal
  • cake flour
  • all-purpose flour
  • butter
  • lemon thyme

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

  • trudys_person on September 29, 2019

    Agreed re sweetness! This is a cake not a bread. My first attempt was a flop as far as texture, but the flavour was so good I'll try it again. It may have been because I substituted buttermilk powder/milk for actual buttermilk. Never had a problem doing that before. The crumble on top is so good! Don't skip it! The order of ingredients is a little strange, and it never actually tells you to cut the corn kernels off the cob, so probably not the best recipe for a beginner baker.

  • hillsboroks on September 14, 2015

    Tom Douglas warns that this cornbread is sweet but it is really sweet! This turned out to be more of a dessert pound cake than a cornbread that you would serve as a side with dinner. I made it to go with a wild duck dinner and we ended up eating slices for dessert. It is lovely and could be topped with fruit or ice cream for dessert. I tried toasting a slice for breakfast and it was very good. I love the crumble topping that adds such zest and interest to the bread. I used regular thyme as I did not have any lemon thyme. Do not be tempted to forgo the crumble topping.

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