Silver Palate Cornbread is what I call the Cracklin’ Cornbread recipe from The Silver Palate Cookbook. The original version of the recipe calls for bacon (hence the “cracklin’) and is more savory, but I always leave out the bacon and get a sweeter cornbread. This one is much sweeter than our usual recipe, Small Batch Cast Iron Skillet Cornbread.
Silver Palate Cornbread Can Be Savory or Sweet
As mentioned, the saltiness from the bacon will tame that sweetness, but it’s not necessary if you like sweet cornbread as much as we do. It’s not so sweet that you’d eat it as dessert, but it’s a sweet counterpart to something salty like soup or stew. I’ve also used it as the cornbread in Thanksgiving stuffing, where the sweetness also adds a pleasant contrast to the salt.
Variations on this abound, but for a really sweet cornbread you might want to add a little pineapple. Blueberries are a good addition as well. Or make the true Silver Palate Cornbread and go with the bacon!
Other Cornbread Recipes
Silver Palate Cornbread
- 1 tablespoon butter for greasing the pan
- 1 cup cornmeal, stone ground (120 grams)
- 1 cup all-purpose flour (130 grams)
- 1/3 cup sugar (65 grams)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt Use an extra pinch of leaving out bacon
- 1 cup buttermilk room temperature
- 1 cup diced crisp cooked bacon (optional)
- 6 tablespoons unsalted butter melted (84 grams)
- 1 large egg slightly beaten, room temperature
- Preheat the oven to 400. Put the first tablespoon of butter in a 9 inch or 8 inch pan and put the pan in the oven while it preheats so that the butter will melt. Set the timer for 5 minutes so you won't forget about it!
- In a large bowl, mix all the dry ingredients. Make a well in the center.
- To the well, add the buttermilk, melted butter, and egg. If using the bacon, add it too. Stir those things together, then stir all together (gently) to make a smooth and thick batter.
- Scrape into the buttery pan and bake at 400 for about 25 to 30 minutes. A 9 inch square pan should take 25 minutes, but an 8 inch pan will take about 32.
- Let cool for about 15 to 20 minute before serving.
There are 2 1/2 teaspoons of baking powder, NOT 2 1/2 tablespoons. There’s no cornstarch in the recipe, though. I think you just meant the baking powder. Thanks!
Update: We really like this sweet cornbread and make it without the bacon. I’ve made it several times now, and I really do think there is a typo in the cornstarch measurement. I believe it is supposed to be teaspoons and NOT tablespoons. I make it with 2.5 teaspoons of baking powder and it comes out perfectly.
Thanks for the recipe — this is our go-to cornbread now!
This sounded so good, I’m making it to go with dinner! However, I need to double-check the baking powder measurement…. is it really 2 1/2 TABLESPOONS of baking powder? Or is that meant to be teaspoons?
I’ve made a number of recipes from The Silver Palate Cookbook but I don’t think I’ve made this. I love sweet cornbread so I’m glad you shared your experience with the recipe. One of my favorite things for breakfast is warmed up leftover cornbread with jam. It seems so indulgent.
Do you think it’s kind of like the stuff from most supermarket bakeries, then? I’ve never found a recipe that has the sweetness (and almost sticky top) of supermarket cornbread, but I’d sure like to!