Buttermilk cornbread from The Best of Fine Cooking: Breads (page 42)

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

  • chawkins on December 21, 2020

    I really like this cornbread, even though a lot of people on the fine cooking web site complained about it being crumbly. It was not crumbly for me at all, it was moist and tender and not too sweet and not greasy. The procedure was different from my normal cornbread making steps: boiling water was added to part of the cornmeal to make a mush, then the other wet ingredients were whisked in before the other dry ingredients were blended in and finally the melted butter was added before pouring into the heated pan.

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