I first presented this crust way back in July, offering it as the topping for a Cuban meat loaf, that Picadillo Loaf you see in the picture above. It’s fall now and time for heartier and warmer foods.

You can use this recipe simply to make a lovely cornbread. But I found it’s taste and texture to be the perfect topping for any sort of “comfort food pie.” Instead of a conventional pastry crust for you next chicken pot pie, give this crust a try. And, it is sweet enough so it could go on top of a fruit dessert, any berry or apple concoction that wants a “special” topping. In this case, you can of course serve with a modest addition of whipped cream or ice cream, dissolving or melting into your fruit delight hot out of the oven.

This recipe comes from Fifty-Two Meat Loaves, a lovely homage to comfort food.

Cornmeal Crust

Yield: enough for a thick 8- or 9-inch square pan


  • 1 cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 ½ tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • ½ stick (4 tablespoons) unsalted butter, melted
  • 1 egg


In a large bowl, stir together the cornmeal, flour, sugar, baking powder, pepper and salt.

In a small bowl, whisk together the buttermilk, melted butter and egg. Add the buttermilk mixture to the cornmeal mixture and stir until just combined. Use immediately.

Source: Fifty-Two Meat Loaves by Michael McLaughlin [Simon and Schuster, 193]

Photo Credits [top]: Canon T2i, 18-55MM Macro lens, F/4, 1/30th second, ISO-320