Breadmaking 101

Lesson 5: Cornbread

Bibliography/More Information

Hensperger, Beth. “The Best Quick Breads.” Boston: The Harvard Common Press, 2000. The introduction to corn product is on pages 61-64, with recipes on 65-84. There are tons of variations given, as well as a couple of yummy accompaniments.

Jackson, Jeremy. "The Cornbread Book." New York: William Morrow Co., 2003. This book offers the die-hard cornbread lover 50 recipes for all things cornmeal, including pizza dough, biscotti, popovers and, of course, cornbread.

For more possibilities, check out Recipe Source, which has a whopping 235 different recipes.

Also look at this site with a few other recipes, as well as information about seasoning your cast iron pan. These recipes call for self-rising cornbread, which is similar to self-rising flour.

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