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 was excellent. I made it gluten free using Cup4Cup flour as a 1:1 substitute. I added some extra milk to ensure the consistency didn’t get too gluey, which sometimes happens with that brand of gluten free flour. I didn’t have a cast iron skillet so I used a 10 inch oven-proof nonstick pan. I baked as directed for about an hour total and took it out once a knife inserted into the middle came out clean. My non-GF wife loved it. A new staple in our house.
I was raised on Jiffy Cornbread Mix. This recipe is its made-from-scratch cousin. I've had southern cornbread and it's a bit stern for me. Also, to hear a southerner complain about sugar is kind of funny. Y'all drink sweet tea which will send your A1C levels into the double digits. I like my cornbread lightly sweet so I reduced the sugar to one half cup. That's my concession to the south.
I’ve read through many comments and have to set something straight. This is a Northern cornbread recipe, it will not resemble Southern cornbread and the two shouldn’t be compared. Just think of it as a different recipe! - We use sweetener, historically molasses but white sugar or honey can be used - Wheat flour has been in the recipe for texture for ages, colonial people up here didn’t love the crumble - Milk and butter instead of buttermilk and bacon fat - It may be like a cake, but nobody up here would ever call it cake :)