Sandbread (or cornbread for the beach crowd)

This recipe not only tastes great but looks great when served with lobster or steamed clams.  If you don’t have blue corn meal (to make the “sand” effect), using all yellow cornmeal works fine–it just looks like traditional cornbread, which we also use this recipe to make.  This recipe is taken from the one printed in the original Silver Palate Cookbook, omitting the bacon.


1/4 T unsalted butter (for greasing the pan)

1/2 cup yellow cornmeal

1/2 cup blue cornmeal

1 cup all purpose flour

1/3 cup sugar

2 1/2 t. baking powder

1/4 t. salt (or a little more if using kosher salt)

1 cup buttermilk (or dried buttermilk powder added with dry ingredients and 1 cup water

1 egg beaten

6 T. unsalted butter, melted


1.  Preheat oven to 400 degrees.

2.  Grease a baking pan that is 7×11 or 9×9 and is either glass or light metal.

3.  Melt the 6 T. of butter in a microwavable bowl covered to prevent greasy explosions.

4.  Mix the cornmeals, flour, sugar, baking powder and salt (and buttermilk powder, if using) together until thoroughly combined.

5.  Add the melted butter, beaten egg and the buttermilk (or water).

6.  Mix with a wooden spoon until just combined.

7.  Scrape the batter into the prepared pan and smooth a little.

8.  Bake in the center of the oven for 15 -20 minutes (depending on your oven) until the top is slightly browned and a toothpick inserted in the middle comes out clean.

9.  Cut into squares to serve.

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I am an enthusiastic home cook. I started a blog when my older daughter lived in Paris and had a tiny kitchen, few utensils and a stove with no temperature markings. The purpose was to help her (and eventually her sister) make many of the dishes they love and to learn how to make some new ones. They are now both terrific cooks, but all of us can use a new (or even an old beloved) recipe once in a while.

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