The Cartoon Kitchen: Clam Cornbread

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on an old clam dish. —Ed Levine

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The Cartoon Kitchen: Clam Cornbread

About This Recipe


  • 1 1/2 onions, diced
  • Butter, and plenty of it
  • 6.5-ounce can of clams
  • Milk
  • 3/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups cornmeal
  • 1 egg, beaten


  1. 1

    Preheat oven to 425°F. Meanwhile, sauté the onion in plenty of butter until golden and tender. Heat a 9-inch skillet in the oven.

  2. 2

    Drain liquid from can of clams into a measuring cup. Add enough milk to bring volume to 1 cup.

  3. 3

    Sift the flour, baking powder, and salt into the cornmeal. Add the egg, the cup of liquid, the onions, and the minced clams; stir quickly to mix. Bake in hot, oiled skillet for 30 minutes.

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