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Photo of: Unleavened Cornbread

Unleavened Cornbread

Submitted by: Amy 
Home Town: Dilley, Texas, USA
Living In: Pearsall, Texas, USA
Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week. 
Photo of: Great-Grandmother Steinbeck's Johnnycake (Cornbread)

Great-Grandmother Steinbeck's Johnnycake (Cornbread)

Submitted by: Charles D. Kemp 
I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. I've never tasted better cornbread in my 47 years (the cornbread made by the old cook at our cafeteria came close!) 
Photo of: Molasses Mistake Cornbread

Molasses Mistake Cornbread

Submitted by: CLOUDSSUNRAIN 
Living In: Chicago, Illinois, USA
A moist cornbread made with molasses. It doesn't use any butter, because it really doesn't need it. I came up with this one night when I was trying to make a cornbread sweetened with molasses. When I was cooking it, I realized that I'd forgotten to put butter in it. I ended up cooking it anyway, and it didn't need any. 
Photo of: Firehouse Cornbread by the 3s

Firehouse Cornbread by the 3s

Submitted by: CestJacque 
Home Town: Victoria, Texas, USA
Living In: Kennewick, Washington, USA
This firehouse cornbread has many ingredients in multiples of 3 to keep the recipe quick and easy. Serve with a hearty chili or soup for a full meal. 
Photo of: Honey Cornbread

Honey Cornbread

Submitted by: TIM LASTRAPES 
Living In: Austin, Texas, USA
A sweet cornbread that will crumble in your hand and melt in your mouth. 
Photo of: Creole Hot Water Cornbread

Creole Hot Water Cornbread

Submitted by: NYGHTSONG 
Home Town: Oakland, California, USA
Living In: Pittsburg, California, USA
These crispy little cornmeal patties are fried and served warm, drizzled with honey, maple syrup or honey butter. It's a very simple recipe. 
Photo of: Hazel's Pumpkin Cornbread

Hazel's Pumpkin Cornbread

Submitted by: HazelW 
I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F. 
Photo of: Delicious Southern Cornbread

Delicious Southern Cornbread

Submitted by: Mason Morton 
Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe. 
Photo of: Real Southern Cornbread

Real Southern Cornbread

Submitted by: Jason 
Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread. 
Photo of: Bacon Sweet Potato Cornbread

Bacon Sweet Potato Cornbread

Submitted by: Always Cooking Up Something 
Home Town: Cincinnati, Ohio, USA
Living In: Seattle, Washington, USA
Whip up a batch of corn bread the old-fashioned way by baking it in a cast-iron skillet. This version has mashed sweet potatoes and bacon for a sweet and savory taste. 
 
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