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This is Clayton’s favorite cornbread recipe. He got it from Mark Bittman’s great cookbook How To Cook Everything.

1 ½ cups cornmeal
½ cup flour (all purpose or whole-wheat)
1 ½ tsp baking powder
1 tsp salt
1-2 tbsp sugar, maple syrup or honey
1 ¼ cup milk + 1 tbsp cider vinegar
  or 1 ¼ cup yogurt
1 egg
2 tbsp butter or bacon drippings or vegetable oil

1. Measure out the milk and add the vinegar to it.
2. Preheat oven to 375°.
3. Put butter in 8-9” ovenproof skillet and place skillet into oven.
4. Combine and mix dry ingredients.
5. Mix egg into milk mixture.
6. When skillet is hot and butter is melted, mix wet and dry ingredients just enough to combine.
7. Pour batter into skillet and place skillet back into oven.
8. Bake for 30 minutes, until top is lightly browned and sides have pulled away from pan.