Skip to main content

A Man’s Recipe for Cornbread

Thu, 04/26/1956 - 10:31
Amy C. Evans

During the past few months, I have been experimenting with cornbread. I tried a score of combinations before I hit on this. A neighbor friend asked the other day, "What do you do with your failures?" I wish the answer to all life's questions were as simple. We feed many birds here at Sunny acres. We have two feeders just across the fields and woodlands to Mount Crotched in the distance. The big feeders are near the window, and as Blanche and I eat at the antique, pine bread-board table, we can watch the birds eat too. 

Even my worst cornbreads, crumbled, have been enjoyed by the birds. 

This isn’t a complicated cornbread formula, but the secret of its appeal, judging by the way our friends and neighbors eat at our Saturday and Sunday suppers — is the touch of allspice. Offhand, I don’t recall seeing any cornbread recipe calling for allspice. 

Use three fourths cup yellow corn meal, one and a third cups flour, three and a fourth teaspoon baking powder, one half teaspoon salt, one third cup white sugar, one fourth teaspoon allspice, two eggs beaten, one cup coffee cream or top of milk, one teaspoon white corn syrup. 

Into a large bowl, sift the flour, corn meal, baking powder, salt, sugar, and allspice.

Add the beaten eggs, syrup, and cream. Mix well and beat thoroughly. Don’t be afraid to beat this for two-three minutes. Pour into a 10 by 10 baking tin and bake at 425 for about 30 minutes. This corn bread makes hit with all our friends, and we use it with beef stew, corn chowder, and baked beans. I can make a supper on it with a couple glasses of cold creamy milk, and about half a normal-sized juicy, tangy rhubarb pie. 

Tags Recipes

News for Foodies 04.10.25

Holiday specials from Nick and Toni's, Lulu Kitchen, the Cookery, and Loaves and Fishes, the Clam Bar reopens, wine class at Park Place, news from Wölffer, goodbye to What the Falafel.

Apr 10, 2025

Mrs. Hoagland’s Unexpected Legacy

Among the many gifts for sale at East Hampton's Monogram Shop are Mrs. Hoagland's Cookies, crispy confections baked according to a closely guarded recipe.

Apr 3, 2025

News for Foodies 04.03.25

Passover specials at Rowdy Hall, Nick and Toni's, L&W Market, and Art of Eating, and Candlelight Fridays are back at Wolffer Estate.

Apr 3, 2025

News for Foodies 03.27.25

Pinot Noir class at Park Place, new menu from Loaves and Fishes, panel on dining in the Hamptons, Dopo la Spiaggia to reopen, events at Sparkling Pointe.

Mar 27, 2025

 

Your support for The East Hampton Star helps us deliver the news, arts, and community information you need. Whether you are an online subscriber, get the paper in the mail, delivered to your door in Manhattan, or are just passing through, every reader counts. We value you for being part of The Star family.

Your subscription to The Star does more than get you great arts, news, sports, and outdoors stories. It makes everything we do possible.