Alton Brown Creamed Cornbread Recipe Recipe Cards

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CREAM OF THE CROP CORNBREAD



Cream of the Crop Cornbread image

This Southern-style buttermilk skillet cornbread gets a flavor boost from homemade creamed corn and stone-ground cornmeal.Although there are few things I love more than sitting in a dark closet with a big spoon and an entire batch of creamed corn, occasionally I make extra specifically to use in this bread, which is pretty much the best skillet cornbread I've ever made.And no, using stone-ground cornmeal isn't me just being all foodie and stuff. "Stone-ground" means slowly ground, and that means low heat and preserved flavor. "Stone-ground" also means coarse, and that supplies a toothsome texture to this bread, which is satisfying enough to serve as a main course...that's right, bread as a main course.Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.This recipe first appeared in Season 2 of Good Eats.

Provided by Level Agency

Categories     Breads

Time 35m

Number Of Ingredients 9

2 1/4 cups stone-ground cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
10 fluid ounces low-fat buttermilk
2 large eggs
3/4 cup creamed corn, homemade strongly recommended
2 tablespoons corn or vegetable oil

Steps:

  • Heat oven to 425ºF and place a 10-inch cast-iron skillet in the middle of the center rack.
  • Whisk the cornmeal, salt, sugar, baking powder, and baking soda together in a large mixing bowl.
  • In a medium bowl, whisk together 1 cup of the buttermilk, the eggs, and creamed corn.
  • Add the wet ingredients to the dry ingredients and whisk to combine. If the batter seems a little thick, add a bit more of the buttermilk.
  • Pour the oil into the hot skillet and carefully swirl to coat. Pour in the batter and jiggle the pan to evenly distribute. Bake until the bread is golden brown and springs back when touched, or a digital instant-read thermometer inserted in the center of the bread registers 200 to 205°, about 20 minutes.
  • Remove from the oven and let cool for several minutes. Place an inverted dinner place on top of the bread and flip it out of the skillet.
  • Serve with butter.

GOOD EATS CREAMED CORN CORNBREAD (ALTON BROWN)



Good Eats Creamed Corn Cornbread (Alton Brown) image

This recipe produces a very light and airy cornbread packed with flavor. We add about 1/3 cup of sugar because we love sweet cornbread. :)

Provided by 2Bleu

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Preheat oven to 425°F Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
  • Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Nutrition Facts : Calories 201.2, Fat 6.2, SaturatedFat 1, Cholesterol 47.7, Sodium 539.2, Carbohydrate 32.7, Fiber 2.6, Sugar 4.3, Protein 5.6

CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

Provided by Level Agency

Categories     Sides & Salads

Time 35m

Number Of Ingredients 9

2 cups stone-ground cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Heat oven to 425ºF.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together until well combined.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

CREAMED CORN CORNBREAD



Creamed Corn Cornbread image

Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.

Provided by Alton Brown

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Steps:

  • Preheat oven to 425 degrees.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

BETTER THAN GRANNIE'S CREAMED CORN



Better Than Grannie's Creamed Corn image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Steps:

  • In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
  • In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
  • Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

MARIE CALLENDER'S STYLE CORNBREAD



Marie Callender's Style Cornbread image

Make and share this Marie Callender's Style Cornbread recipe from Food.com.

Provided by friesengirlfriend

Categories     Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

Steps:

  • Mix dry ingredients together in large bowl.
  • Mix wet ingredients in another bowl; then combine with dry and stir till combined.
  • Pour into ungreased 8x8" pan and bake 20-25 min at 400°F.

ALTON BROWN'S CREAMED CORN



Alton Brown's Creamed Corn image

Well alton calls this "better than grandma's" creamed corn. Well my grandmom always made the can variety So i am sure it is better.

Provided by Xexe383

Categories     Vegetable

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
fresh ground black pepper

Steps:

  • In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
  • In a large mixing bowl, place a paper bowl in the middle of the bowl.
  • Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
  • After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
  • Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.
  • Add the rosemary.
  • Sprinkle the corn with the sugar and turmeric.
  • Stir constantly for about 2 minutes.
  • Sprinkle the cornmeal onto the corn, using a whisk to combine well.
  • Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
  • Remove the rosemary.
  • Season with freshly ground black pepper.

Nutrition Facts : Calories 557, Fat 36.2, SaturatedFat 21.2, Cholesterol 118.9, Sodium 192.7, Carbohydrate 57.9, Fiber 7.2, Sugar 12.8, Protein 10

TRADITIONAL SKILLET CORNBREAD



Traditional Skillet Cornbread image

Here's a cornbread baked the old-fashioned way -- on top of the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9

3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
5 tablespoons sugar
1 teaspoon salt
1 1/4 cups yellow cornmeal
1/4 cup instant nonfat dry milk
1 large egg
3 tablespoons unsalted butter, melted
Vegetable oil, for skillet

Steps:

  • Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
  • In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
  • Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Number Of Ingredients 8

1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

Steps:

  • Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 1 g, Protein 6 g

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