East Coast Grill’s Cornbread
Updated July 10, 2015
Danny Ghitis for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
¾ cup white sugar
½ teaspoon salt
1 tablespoon baking powder
2 large eggs
1 ½ cups whole milk
1 ½ tablespoons vegetable oil
¼ cup melted butter
2 cups fresh or frozen corn kernels
Nutritional analysis per serving (6 to 8 servings)
70 grams carbs; 66 milligrams cholesterol; 419 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 3 grams fiber; 323 milligrams sodium; 9 grams protein; 23 grams sugar
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.
I shouldn't have listened to all the sugar haters. I reduced the sugar to 1/4 cup but found it missing that sweetness that should have been there. I think I will try it again with no changes. It needs a lot of butter over it too as I found it a bit grainy but maybe just added a bit too much baking powder?
I made this after eating half an edible and forgot to add the cornmeal (!). I used half AP flour and half spelt flour, and half sour cream in place of milk. Dermara sugar 1/2 cup. Baked in an 8 inch skillet for 45 minutes. Fabulous! Sam Sifton is a god in this house.
I reduced the sugar to 1/3 cup, added a chopped jalapeño and made it into muffins. It’s okay, I feel like it needs more salt.