Binding: Paperback
ASIN: 0761119167
Manufacturer: Workman Publishing Company
Average Customer Review: 
(From 8 total reviews)
List Price: $14.95
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Editorial Reviews
Product Description:
“Cornbread? I LOVE cornbread!” For six years, that’s the response Crescent Dragonwagon got when people asked her what she was writing about. Over time, she came to understand: Not only is hot, just baked cornbread delicious, it evokes—powerfully—the heart, soul, and taste of home.
There is an abundance of satisfying cornbreads, as Crescent discovered when she followed the cornbread trail from the Appalachians to the Rockies to the Green Mountains. Traveling to family reunions, potlucks, tortilleras, stone-grinding mills, and the National Cornbread Festival in South Pittsburgh, Tennessee, she heard the stories, tasted the breads, learned the secrets. Join her in this overflowing cornucopia: over 200 irresistible recipes for cornbreads, muffins, fritters, pancakes, and go-withs. Cornbreads from below the Mason-Dixon line (Skillet-Sizzled Buttermilk Cornbread, Truman Capote’s Family’s Alabama Cornbread) meet those from above (Durgin-Park Boston Cornbread, Vermont Maple-Sweetened Cornbread). Southwestern offerings—Chou-Chou’s Dallas Hot Stuff Cornbread, delectable homemade tamales, and tortillas from scratch—meet internationals like India’s Makki Ki Roti. A Thanksgiving with Crescent’s Sweet-Savory Cornbread Dressing is rapturous. Desserts like Very Lemony Gorgeous Cornmeal Pound Cake make any meal exceptional.
Along with this, Crescent gives us the greens, the beans, the salads, stews, and soups that accompany cornbread to perfection. And she tells us the stories, too. Enthusiastic and heartfelt, this thoughtful, exuberant love song to America’s favorite breadstuff and all that goes with it will embrace readers and cooks everywhere.
Customer Reviews
So much cornbread, so little time… by S. McDonald
I’ve eaten and loved cornbread all my life. Who knew there are so many different ways to make it? The author exhibits great attention to detail and she notes the minute differences wrought by geography and history. All the recipes I’ve tried so far have been delicious. I want to try them all.
Beth by B. A. Kaplin
If you are not sure you could use a whole cookbook devoted to cornmeal and cornbread, you really should check this book out - it will wipe away any doubts you have that cornbread is not important in your life. First of all, this book can be READ, actually read, like a novel, I mean night-time reading. The stories and notes on nearly every page have been my evening reading and most enjoyably so. Then the recipes - every kind of cornbread, plus all kinds of cakes and other dishes using different kinds of corn meal. You can learn all kinds of things about corn meal - its history, the different forms it can take, and the various ways it is prepared. I am now making my way through the recipes, and so far its been excellent. The Vermont custardy cornbread is excellent; my daughter just told me its great with the black bean soup I made last night, but also good enough for dessert (she said with her mouth full of it). This cook book is worth it, do try it!
Who Doesn’t Love Cornbread? by AM Coleman
I laughed, I cried, I sat spellbound and on the edge of my seat to the very end! I was reading the newest Harry Potter book, right? Wrong. I just finished reading The Cornbread Gospels by Crescent Dragonwagon and I absolutely LOVE this book.
This is not just a cookbook. It’s stories wound around history, looped with facts and hints and tied together with recipes that will join your repertoire and never, ever leave. It’s not just cornbread recipes, either! It’s muffins and pones and pancakes and go-withs like greens and soups.
I, like so many people that Crescent Dragonwagon met in her travels, grew up with cornbread and have a deep affection for it; not just because I love it, but because of the memories it brings with it each time it’s pulled hot from the oven. When I told my mom about this book, the first thing out of her mouth was, “Grandma made cornbread every day of her life.” I didn’t know that! I knew grandma made it, of course, but I didn’t know it was a daily thing for her. I asked mom if grandma had a recipe or if she (and I looked around and lowered my voice at this) made it from a box. Thankfully, mom said grandma always used a recipe, “…yellow cornmeal-always, a little flour, some sugar…” Just as I’d suspected.
At any rate, when I read about the history of cornbread and how it at one time was thought by some to be “poor people food”, or that others were looked down upon for eating it, it nearly broke my heart. Cornbread is beautiful to me, and to think that anyone would think different was just not right. I kept reading, not able to stop, and found that thoughts turned around eventually. I didn’t know there was so much to know about cornbread.
I couldn’t wait to get started on making some of those recipes, so I chose 3 and got started. The first one was, of course, the first (and I feel-best) in the book, “Dairy Hollow House Skillet-Sizzled Cornbread”, the very cornbread served by C.D. at her former Eureka Springs inn of the same name. Let me tell you, I didn’t think there was much reason to make any other cornbread at all - ever - after that one. Even my husband a true *gasp* cornbread-hater (I’ll deal with him later, don’t you worry) liked it.
The next two were “Leora’s Sweet-Milk Buttermilk Cornbread” and “Ronni’s Appalachian Cornbread”. Those greens I made the other day were made especially to go with these cornbreads - and they were perfect. The next day, I made Kush from the leftovers, which I only think we had since I’d made 3 pans of cornbread! I just loved having my cast iron pan out for something truly worthy of being made in it.
There is no other book you will ever need for a cornbread recipe. Not ever. This woman has traveled far and wide and found versions that span the globe. Did you even have a clue that cornbread was global?
I have lots of recipes left to try (there’s over 200!), and I plan to make as many as I can. I urge you to get your own copy of this book.
Pass the buttermilk, please by M. Ellis
Well, I grew up in the South and I thought I knew cornbread, but I had no idea how many different kinds there were and how many variations could be cooked and eaten. It may take me the rest of my life to try all these wonderful receipes, but what fun it will be to try. An excellent book to add to the Cook Book collection.
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Tags: baking, beans, bread baking, breadmaking, comfort foods, cookbook, cooking, corn bread, cornbread, crescent dragonwagon, culinary history, dessert, desserts, food culture, muffins