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.
This is amazing. It’s like a cake haha and so easy to make. Looks beautiful, tastes great. We used oat milk bc that’s what we had, and then used slightly more butter to get the fat. It was soooooo good
This recipe received 5 Stars! I guess many people liked it! I do!
I’ve made this three times and served either with chili or beef stew. Everyone loves it (even my husband who has always passed on cornbread). I’ve used Quaker yellow corn meal, which is medium (not fine or coarse). Yesterday I saw options for coarse and fine and bought the fine, based on general internet comments. What do readers think? Anyone prefer coarse? Medium? Fine ? Which yellow corn meal is best?