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The Cornbread Book: A Love Story with Recipes
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" . . .
- GenresCookbooks
144 pages, Hardcover
First published April 1, 2003
About the author
Jeremy Jackson
38 books50 followersJeremy Jackson was raised in the Ozark borderlands of central Missouri on a small farm. He attended Vassar College, where he won the English Department Prize for Fiction. After college he earned his M.F.A. at the University of Iowa's Writers' Workshop, where he studied under Frank Conroy, Marilynne Robinson, and James Alan McPherson. While in the Workshop, he was awarded a Teaching-Writing Fellowship.
Jeremy's first novel, Life at These Speeds, was published in 2002. It was a selection of the Barnes and Noble Discover Great New Writers program, a Booklist Editor's Choice, and is currently being developed as a feature film. In 2004, Jeremy's second novel, In Summer, was a BookSense Recommended Book.
Jeremy has also written three cookbooks: The Cornbread Book, Desserts that Have Killed Better Men Than Me, and Good Day for a Picnic. The Cornbread Book was nominated for a James Berad Award. His articles about food appeared in The Washington Post and the Chicago Tribune, and he was featured in Food and Wine magazine. He has appeared on NBC's Today Show, NPR's All Things Considered, and American Public Media's The Splendid Table.
Jeremy published two books for teenagers under the pseudonym Alex Bradley. 24 Girls in 7 Days (2005) and Hot Lunch (2007) were teen comedies. 24 Girls in 7 Days was translated into several languages.
Jeremy has taught at Vassar College, the Iowa Writers' Workshop, Grinnell College, and the Iowa Summer Writing Festival. He's the recipient of a Henfield Prize, a James Michener-Copernicus Society of America Fellowship, and two Iowa Arts Council Grants. He's represented by Jennifer Carlson at Dunow, Carlson, and Lerner in New York.
Jeremy's first novel, Life at These Speeds, was published in 2002. It was a selection of the Barnes and Noble Discover Great New Writers program, a Booklist Editor's Choice, and is currently being developed as a feature film. In 2004, Jeremy's second novel, In Summer, was a BookSense Recommended Book.
Jeremy has also written three cookbooks: The Cornbread Book, Desserts that Have Killed Better Men Than Me, and Good Day for a Picnic. The Cornbread Book was nominated for a James Berad Award. His articles about food appeared in The Washington Post and the Chicago Tribune, and he was featured in Food and Wine magazine. He has appeared on NBC's Today Show, NPR's All Things Considered, and American Public Media's The Splendid Table.
Jeremy published two books for teenagers under the pseudonym Alex Bradley. 24 Girls in 7 Days (2005) and Hot Lunch (2007) were teen comedies. 24 Girls in 7 Days was translated into several languages.
Jeremy has taught at Vassar College, the Iowa Writers' Workshop, Grinnell College, and the Iowa Summer Writing Festival. He's the recipient of a Henfield Prize, a James Michener-Copernicus Society of America Fellowship, and two Iowa Arts Council Grants. He's represented by Jennifer Carlson at Dunow, Carlson, and Lerner in New York.
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Displaying 1 - 4 of 4 reviews
February 1, 2013
Jeremy Jackson is a very funny guy who has this thing about cornbread (and all of cornbread's siblings, cousins, and distant relatives). He was raised on it. He's studied it. He extols its virtues. His book includes a bit of recollection of how (and why) cornmeal was used to make bread and bread-like things. This chapter is called "A Pithy and Perfunctory History of Cornbread in These United States." He really is a very funny guy. The narrative is complemented by numerous recipes -- some sweet, some savoury -- for all manner of foods -- some traditional, some exotic. I cannot endorse his method for making crepes but the idea of using corn flour in them is interesting. I relish his idea of making flour of out popped popcorn and baking with the result. And he insists that cornbread is one word, not two, despite what "Webster’s New World Dictionary of Culinary Arts" and "The Recipe Writer's Handbook" by Ostmann and Baker may say. About this, he is correct.
March 6, 2016
It's hard to figure out how to rate a cookbook when you haven't cooked any of the recipes. I know I haven't. But I enjoyed the stories and the humor of the author.
I like cornbread. Unfortunately, my husband doesn't. I'm hoping to find some recipes to convert him. Maybe they'll come from this book.
I'm especially interested in the popcorn flour.
I like cornbread. Unfortunately, my husband doesn't. I'm hoping to find some recipes to convert him. Maybe they'll come from this book.
I'm especially interested in the popcorn flour.
June 1, 2012
GREAT recipes, funny intro, and anything and everything you need to know about cornbread!
February 27, 2016
Seriously, the writing is full of hipster nonsense. But the recipes look great.
Displaying 1 - 4 of 4 reviews