Scuola di MarcoBakery bread, made in your kitchen.

Scuola di Marco

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A metal pan of golden cornbread cut into squares, one square lifted to reveal a soft, moist yellow crumb, coarse cornmeal scattered on the wooden table in window light Guide

Vegan Cornbread: No Egg, No Dairy, Still Moist

Vegan cornbread takes to swaps kindly: plant milk soured with vinegar for the buttermilk, a flax egg for the eggs, oil for the butter. Here is how it works.

6 min read A golden loaf of cornbread with one thick wedge cut and standing upright, showing a tight, moist yellow crumb, a few crumbs scattered on a worn wooden board by a window Guide

Gluten-Free Cornbread That Actually Holds Together

Gluten-free cornbread is easier than most breads: cornmeal has no gluten, so you swap the wheat flour for a blend, add one binder, and use certified meal.

6 min read An oval dish of cornbread dressing with a crusty golden top flecked with sage and thyme, a serving spoon resting in it, small bowls of herbs and salt around it by a window Guide

Cornbread Dressing: Bake the Bread Dry, Plain and Ahead

Cornbread dressing starts with the bread, not the herbs: bake it plain and a little dry, stale it a day, and it soaks up stock instead of going to mush.

6 min read A stack of fried hot water cornbread cakes with crisp deep-golden edges and a pale soft center, on brown paper over a plate, next to a cast iron skillet with a film of oil Guide

Hot Water Cornbread: The Fried, No-Oven Skillet Kind

Hot water cornbread, done right: scald the cornmeal with truly boiling water, let it rest, then fry the cakes in a hot greased skillet for a crisp, lacy edge.

6 min read A tray of cornbread muffins with domed, crackly golden tops, one split open to show a fluffy pale-yellow crumb, on a floured counter by a window Guide

Cornbread Muffins: More Crust, Faster Bake, No Dry Tops

Cornbread muffins from the same batter: a thicker mix for a good dome, a greased metal tin for crisp sides, and the early check that keeps them from drying out.

6 min read Cornbread baked in a skillet, studded with jalapeño slices, corn kernels and melted cheese, cut open to show a moist middle, a small bowl of crumbled cheese alongside Guide

Mexican Cornbread: Chilies, Cheese and a Moist Middle

Mexican cornbread, loaded right: jalapeños and cheese folded through, corn for moisture, and the timing trick that stops a browned edge around a raw center.

6 min read A thick wedge of savory cornbread with a dark, crackly top and a dense pale-yellow crumb, on a wooden board with coarse cornmeal scattered in front and a cast iron pan behind Guide

Southern Cornbread Recipe: Savory, No Sugar, Crackly Crust

Real Southern cornbread: coarse meal, buttermilk, hot fat and little or no sugar. How the savory style differs from Northern, plus the crust method.

7 min read A round of golden cornbread in a black cast iron skillet by a window, one wedge cut out and set beside it to show the moist yellow crumb, cornmeal dusted across the counter Guide

Cast Iron Cornbread: Hot Skillet, Crackly Crust

Cast iron cornbread, done right: preheat the empty skillet, add hot fat so the batter sizzles, and pick the pan size that gives crust instead of a raw center.

6 min read Three ceramic bowls of cornmeal at different grinds on a floured wooden counter, from fine and pale on the left to coarse and grainy on the right, under soft window light Guide

Cornmeal for Cornbread: Which Grind and Type to Use

Which cornmeal to use for cornbread: how fine, medium and coarse grind change the crumb, why yellow or white barely matters, and what not to grab by mistake.

6 min read