East Coast Grill’s Cornbread

Name: East Coast Grill’s Cornbread
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup yellow cornmeal; 3/4 cup white sugar; 1/2 teaspoon salt; 1 tablespoon baking powder; 2 large eggs; 1 1/2 cups whole milk; 1 1/2 tablespoons vegetable oil; 1/4 cup melted butter; 2 cups fresh or frozen corn kernels

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(2,034)
Comments: Read comments

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

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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.

Ratings

5 out of 5

2,034 user ratings

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Comments

steven7 years ago

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

MaryMcC7 years ago

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

Bill F7 years ago

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.

Emily1 month ago

It’s rhubarb season. Instead of corn I added 2 cups of chopped rhubarb stalks and lined the bottom of the cast iron pan with bacon strips that I cooked in the pan. Used the bacon grease instead of butter. Mmmmmmmm It’s going to be a staple in my kitchen now.

Karen S1 month ago

I've been making cornbread for decades. I've experimented with using OJ instead of milk, add corn kernels, adding cream corn, etc. But this is THE BEST cornbread ever. My go-to recipe from now on.

Chunchine2 months ago

Delicious! I didn’t have any frozen corn so didn’t use it but it was still delicious. I did reduce the sugar to 1/8th cup and it was plenty sweet.

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