Edna Lewis’ Corn Bread

updated Dec 4, 2020
Corn Bread

This classic, extra buttery corn bread recipe hails from Edna Lewis' The Taste of Country Cooking.

Makes1 9x10 pan

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Credit: Yossy Arefi

Edna Lewis’ corn bread recipe is included in her “Morning-After-Hog-Butchering Breakfast” menu in ‘The Taste of Country Cooking’. “Hog killing was one of the special events of the year and generally took place in December,” she writes in the introduction. Other recipes in the menu include oven-cooked fresh bacon, country-fried apples, wild strawberry preserves, and plenty of coffee.

Edna Lewis’ The Taste of Country Cooking is Kitchn’s November pick for our Cookbook Club. See how you can participate here.

Credit: Yossy Arefi

Corn Bread

This classic, extra buttery corn bread recipe hails from Edna Lewis' The Taste of Country Cooking.

Makes 1 9x10 pan

Nutritional Info

Ingredients

  • 2 cups

    sifted white cornmeal

  • 1/2 teaspoon

    salt

  • 1/2 teaspoon

    baking soda

  • 2 teaspoons

    Royal Baking Powder

  • 3

    eggs, beaten

  • 1 tablespoon

    lard

  • 1 tablespoon

    butter

  • 2 cups

    sour milk, or buttermilk

Instructions

  1. Sift cornmeal, salt, baking soda, and baking powder into a mixing bowl. Stir in the beaten eggs. At this point set a 9 x 10-inch baking pan in a 400°F oven with the lard and butter added. Pour the sour milk into the cornmeal batter and stir well.

  2. Now remove the pan from the oven and tilt it all around to oil the whole surface of the pan. Pour off into the batter what fat remains. Mix well and pour the batter into the hot pan. Cornmeal batter must be poured into a sizzling hot pan, otherwise it will stick.

  3. Bake at 400°F for 25 to 30 minutes. Remove and cut into squares. Serve hot.

Recipe Notes

Reprinted with permission from The Taste of Country Cooking by Edna Lewis, 2006. Published by Alfred A. Knopf.