East Coast Grill’s Cornbread

Recipe from East Coast Grill

Adapted by Sam Sifton

East Coast Grill’s Cornbread
Danny Ghitis for The New York Times
Total Time
1 hour 15 minutes
Rating
5(2,255)
Comments
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This cornbread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is "the cornbread to become a child’s favorite, to become the only cornbread that matters. All else is not cornbread." —Sam Sifton

Featured in: The Corn Bread Matters Most

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Ingredients

Yield:6 to 8 servings
  • 2cups all-purpose flour
  • 1cup yellow cornmeal
  • ¾cup white sugar
  • ½teaspoon salt
  • 1tablespoon baking powder
  • 2large eggs
  • 1½cups whole milk
  • 1½tablespoons vegetable oil
  • ¼cup melted butter
  • 2cups fresh or frozen corn kernels
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

419 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 9 grams protein; 323 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.

  2. Step 2

    In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.

  3. Step 3

    Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.

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Ratings

5 out of 5
2,255 user ratings
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Comments

steven

since this is suppose to be Corn Bread and not a cake I omitted the sugar and it turned out very good. I figure there Is enough sugar in our daily life. I need to have the real thing and taste the corn. I used creamy corn instead of kernel. very good...... thank you

MaryMcC

Used buttermilk instead of milk, then it was done 10 min. early. Probably not a coincidence....

Bill F

I also used buttermilk, and yes, it was done ten minutes earlier. The cornbread was very good, the only change I'd make would be to reduce the sugar to 1/2 cup instead of the 3/4 cup as called for in the recipe. It was rather sweet (approaching too sweet) with the 3.4 cup.

Mary Elizabeth

Only use a 1-2 cup sugar

Nicolecooks2

same! @MaryMcC

Nicolecooks2

I am tired of dry, bland cornbread. This is neither. Might be the best cornbread I've ever made. For what it's worth, I wouldn't mess with the amount of sugar - it provides necessary moisture and is not too sweet (after all, corn is naturally sweet). I would also use fine ground cornmeal. I've made with both, and stone ground was too toothy and probably needed a little extra hydration (although still delicious). I used buttermilk and it baked up quickly, stayed m**** for several days. A keeper.

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Credits

Adapted from the East Coast Grill, Cambridge, Mass.

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