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Wapsie Valley Corn Bread

This is everything corn bread should be-soft-crumbed, crispy-edged and undeniably corn-y. It's best served warm, with butter or honey. Because the dried corn kernels used in this recipe are rather large and hard, you will need to grind them twice. Grind them on the medium setting of your grain mill, then pass them through a second time on the fine setting.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Wapsie Valley Corn Bread
Review 1 for Wapsie Valley Corn Bread
5 out of 5
5 out of 5
January 1, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Yummy Cornbread again! Thanks!
January 1, 2015
I've been cooking for over 5 decades now. The first time I made cornbread I was 16. It was dry and had way too much texture for a minimal taste return. But then I began making wedding cakes and pastries and sure enough my cornbread improved until people asked me to bring the cornbread to the family reunions and picnics. Then I moved to France and I can't find anything but polenta. Polenta doesn't make great cornbread. But I tried this recipe with 1/2c of polenta & 1 1/2c of flour. It's great! My French husband ate two huge pieces and he never liked cornbread before. So, salute to the chef! Thanks!
Pros: Easy, Appearance, Adaptable, Impressive, Will Make Again