The Cornbread Book: A Love Story with Recipes

Buy Now
William Morrow Cookbooks

General Information

Jeremy Jackson has four goals: Make cornbread one word. Once and for all. Have cornbread named the official bread of the United States. Find a wife. Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread. Cornbread is the American bread. The by-the-people-for-the-people bread. So it should be put forth to the people with humor. And a whole lot of butter. The Cornbread Book does just that with recipes for cornbreads, fritters, hush puppies, and biscuits. Cornbreads of the sweet persuasion appear, too, from biscotti to pound cake. And there are yeast breads such as Anadama Batter Bread and Cornmeal Pizza Dough. Don't forget timeless favorites like spoonbread, buttermilk cornbread, and popovers. Not to mention Gospel Buns, Sweet Potato Cupcakes, and Honey Snail (which doesn't come within ten miles of an actual snail). Cornbread doesn't even have to be made with cornmeal. Hominy-Leek Monkey Bread has riced hominy. And Jeremy is as proud as a peacock to have come up with three yeast breads made with flour he milled from popped popcorn (Popcorn White Loaf, Popcorn Pita Bread, and Popcorn Focaccia). In the unlikely event you have any leftover cornbread, Jeremy has recipes for cornbread salad, croutons, and dressing. And if you ever meet Jeremy, he might just sing you "The Cornbread Song" . . .


Jeremy Jackson
Dewey Decimal Number
William Morrow Cookbooks
List Price
William Morrow Cookbooks
Number Of Items
Number Of Pages
Product Group
Product Type Name
Publication Date
William Morrow Cookbooks
William Morrow Cookbooks
The Cornbread Book: A Love Story with Recipes
<a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>
Release Date

Latest reviews

The comfort food movement is part of our culinary landscape. A trend, comfort is not. The desire to relive and revive menus from our gastronomic comforting days is not a throwback for the sake of being nostalgic rather it is the desire to eat what we like, not just what is fashionable. There has been and will continue to be, a resurgence of meatloaf, chicken potpie and macaroni and cheese on menus across the nation. As such, all the accompaniments requisite to their respective main dishes are invited guests, as well. The lumpy gravy, thick mashed potatoes and golden cornbread complete the comfort revolution. Not to say that liberties have not been taken with their contemporary resurrection as each generation breeds new cooks with new perspectives but, it is their resolve to treasure the appetizing archives that make old food new again.

It is within the world of side dishes that ultimately make the nostalgic meal worth reliving. After all, the garnish and accompaniment make the meal whole. What would a juicy hamburger be without expertly prepared French fries? Where would we be with wonderful roast turkey with not a smattering of mashed potatoes in sight? What would the dinner table be, in all its retro-glory, without some tasty bread to make everything better? And when I think comfort, I do not hearken back to Ciabatta, Baguette or even Wonder Bread. I think cornbread. Golden, glistening, gut-stuffing cornbread slathered with sweet butter, perhaps a drizzle of honey or studded with the occasional morsel of a chewy corn kernel nestled amongst its brethren cornmeal. Could there be a truer relic of telltale fare from the by-gone era? Enter Jeremy Jackson and his whimsical, insightful and often droll The Cornbread Book.

Jeremy Jackson suffers from some unidentified affliction that keeps cornbread on his mind so much so that he had to pen The Cornbread Book. He will tell you that he is writing about cornbread because it is necessary to get it noticed as an icon, as an indelible part of that comfort landscape. And he does well to dot his pages with historical accounts, familial anecdotes and tales that relive his earliest inspirations as well as the whys of 40+ recipes. Most revealing, though, is the content of his recipes and how he weaves the history of this bread with the threads that make for really good eating.

The requisite pithy and perfunctory history of cornbread is colored with Jacksons tongue-in-cheek humor. He pokes fun at the 1917 war effort that encouraged worldwide salvation through cornbread consumption, as well as his quips about the golden loaves from Benjamin Franklins, Henry David Thoreaus and other colorful characters perspective. The proof, though, is in the pone.

Jackson offers up a spectrum of recipes to satisfy your cornbread lust. Fundamentally, his Sweet Cornbread is a tried and true take its flavor is well rounded and lends the necessary sweetness and moist texture to please most. It is his more daring takes, including Sunflower Seed Cornbread, Cornmeal Waffles and Popcorn Pita Bread that really give light to his passion and his obviously well thought out effort. I made the Sunflower variety employing homemade Sunflower Seed meal as he suggested and it worked like a charm. The Corn Fritters he tells us about were a hit, too!

There are no allusions to grande cuisine or even a nod to contemporary cooking in The Cornbread Book. Rather, Jeremy Jackson sticks to his best-laid plans of serving up this honest, humble food from its beginnings. Just like other food archivists resurrect the classics and offer their own take on what once was, Jackson gives his beloved cornbread embellishments that work to make classics even more memorable.


There are no comments to display.

Item information

Added by
Last update
3.00 star(s) 1 ratings

More in Cookbooks

More from CvP

Share this item

Top Bottom