East Coast Grill’s Cornbread
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
- 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.
- 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.
Private Notes
Comments
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
Used buttermilk instead of milk, then it was done 10 min. early. Probably not a coincidence....
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.
For those of us who only have 12" skillets: 9‑inch skillet area: π * (4.5²) 12‑inch skillet area: π * (6²) Scaling factor: 1.78 So you should multiply all ingredients by 1.78 (Or roughly increase by 80%)
Used ground white cornmeal because regular yellow cornmeal is like eating sand. Only had 12 oz. frozen corn, which was plenty. Will use less or omit next time. Has anyone tried creamed corn instead and cut back on the milk? Also cut the sugar to 1/2 cup as others suggested, then added a drizzle of honey on top. Tossed some bacon in the cast-iron skillet, let it heat to 350. Put the bacon in the chilli, and used grease instead of oil in the pan. Wonderful flavor!
I had no milk so I subbed 1/4 c full fat Greek yogurt with about 1 cup of ricotta and a little water to get to 1-1/2 cups. I added 1/3 cup hatch green chilies and 1/4+ cup of cheddar cheese. Used 1-1/4 c cornmeal, 1-1/4 c flour, and 1-1/2 T baking powder per someone's suggestion. I had no corn either. Subbed Ghee instead of butter. My husband and I loved it!