A Secret for Making Richer Cornbread

Selma Brown Morrow is a freelance recipe developer, writer, and consultant to restaurants, TV celebrity chefs, and numerous publications.

Often when I make cornbread, I will microwave a large yam until soft, mash the flesh smooth, and substitute 237 ml (1 cup) yam for 237 ml (1 cup) of the buttermilk. It makes a moist, golden, more nutritious cornbread.

Selma Brown Morrow

Selma Brown Morrow, a food editor at Bon Appétit Magazine for 25 years and cookbook author, is a freelance tester and recipe developer for TV celebrity chefs, restaurants, and numerous publications. She can be reached at selma.morrow@gmail.com.

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