Cornbread
Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins
Active time: 30 min Start to finish: 1 1/2 hr
Ham and Cheese Spoon Bread
For accompaniments, toss watercress and thin slices of red onion with Dijon vinaigrette, and add chopped fresh basil to stewed tomatoes. Pecan pie can top it off.
Blue Corn Bread
I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.
By Stephan Pyles
Old-Fashioned Corn Bread
This recipe originally accompanied Corn Bread Succotash Stuffing .
The corn bread also can be served on its own.
Sour Milk Corn Bread
By Elizabeth McKeon , Ralph Gevirtz , and Julie Bandy
Buttermilk Corn Bread
The original cornmeal batters, as made for the settlers by the Indians, consisted of cornmeal, salt and water. These simple batters quickly evolved to include eggs, butter and milk, and were the basis of many of the most celebrated Early American breads, cakes and puddings.
Blueberry Johnnycakes with Maple Syrup
By Edith Kohn