Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Basic Cornbread


1 cup               Cornmeal

1 cup               Flour

1 /2 cup           Corn flour

2 tsp                Baking powder

1 /2 tsp             Baking soda

2 tsp                Salt

2                      Eggs

1 Tbsp                Bacon grease (or canola oil)

1 cup               Buttermilk

1 cup               Milk


Preheat oven to 350 degrees.

In a mixing bowl, combine all of the dry ingredients and mix well. In a separate bowl, whisk the wet ingredients. Fold the wet ingredients into the dry ingredients. Do not over mix. Pour batter into a greased cast-iron skillet or a buttered two-quart baking dish and bake for 20-25 minutes.

Yield: eight servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more