American colonists first incorporated New World cornmeal into their Old World breads. Try the variations separately, or put them all together in one go-for-broke batter.


  • 1½ cups unbleached white flour
  • 1½ cups cornmeal
  • 2 teaspoons baking powder
  • 2 tablespoons arrowroot or cornstarch
  • ⅓ cup raw or packed brown sugar
  • 1 teaspoon salt
  • ⅓ cup melted ghee or oil
  • 1 cup buttermilk
  • 1 cup water


  1. Preheat the oven to 400 °F. Butter a 9-inch square baking pan. For crusty cornbread, place in oven to heat.
  2. Mix the dry ingredients together.
  3. Add the melted ghee or oil, buttermilk, and water. Mix just until blended.
  4. Pour into the pan. Bake until golden, 25 to 30 minutes. Unlike other quick breads, cornbread can be eaten as soon as it is baked — hot and crumbly is heavenly.


  • Reduce the sugar to 3 tablespoons and add chopped jalapeño chilies, chopped bell peppers, and/or sliced dried tomatoes to the batter.
  • Add chopped green herbs, such as sage, cilantro, or dill, to the batter.
  • Add fresh corn kernels to the batter.

Recipe is reprinted with permission from Heaven's Banquet, by , April, 1999.

Heaven's Banquet - Ayurvedic Cooking Made Easy

Heaven's Banquet — Ayurvedic Cooking Made Easy