Americas Test Kitchen Corn Bread Recipes

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SKILLET CORNBREAD WITH CHIVES



Skillet Cornbread With Chives image

A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.

Categories     Bon Appétit     Bread     Cornmeal     Buttermilk     Chive     Dinner     Side     Thanksgiving

Yield Serves 8

Number Of Ingredients 13

2 cups coarse-grind cornmeal
2 tablespoons sugar (optional)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 1/2 cups buttermilk
1 tablespoon lard or vegetable oil
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped chives
Flaky sea salt (for serving)
Special Equipment
A 10-inch cast-iron skillet

Steps:

  • Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
  • Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
  • Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15-20 minutes. Let cool 15 minutes before serving.
  • Spread butter over cornbread, top with chives, and sprinkle with sea salt.

THE PERFECT CORNBREAD



The Perfect Cornbread image

I got this recipe from America's Test Kitchen. I saw them make it on TV and decided to try it myself. It turned out great, just as they said it would. So why should you try it? It's the perfect combination of a sweet and savory cornbread that will please everyone.

Provided by Pismo

Categories     Quick Breads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup brown sugar, packed
3/4 cup corn
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)

Steps:

  • Adjust oven rack to middle position. Preheat oven to 400 degrees Fahrenheit.
  • Spray 8-inch-square baking dish with nonstick cooking spray.
  • Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
  • In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.
  • Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  • Using rubber spatula, make a well in the center of the dry ingredients.
  • Pour wet ingredients into well.
  • Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
  • Add melted butter and continue folding until dry ingredients are just moistened.
  • Pour batter into prepared baking dish; smooth surface with rubber spatula.
  • Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
  • Cool on wire rack rack 10 minutes.
  • Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.

DOUBLE-CORN CORNBREAD



Double-Corn Cornbread image

From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.

Provided by Beth A.

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup cornmeal (yellow or white)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup frozen corn, thawed
1 cup sour cream
2 large eggs
1/2 teaspoon hot pepper sauce
4 tablespoons unsalted butter, melted
2 teaspoons vegetable oil

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees.
  • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
  • Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
  • Fold corn mixture into cornmeal mixture, then stir in melted butter.
  • Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
  • Take out of oven and quickly add batter; return pan to oven.
  • Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
  • Cool cornbread in pan on wire rack for 20 minutes.
  • Serve warm.

ALL-PURPOSE CORNBREAD (BEST OF BOTH REGIONS)



All-Purpose Cornbread (Best of Both Regions) image

This recipe comes from my favorite cooking magazine -- Cook's Illustrated. It's the best of the Northern and Southern cornbread recipes. It will produce a tender, fluffy crumb and a thick, crunchy crust with a sweet corn taste. Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. A Pyrex glass baking dish is preferred because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes

Provided by Galley Wench

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal, see note
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar
3/4 cup frozen corn, thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)

Steps:

  • Adjust oven rack to middle position; heat oven to 400 degrees.
  • Spray 8-inch-square baking dish with nonstick cooking spray.
  • Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
  • In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
  • Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  • Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
  • Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
  • Pour batter into prepared baking dish; smooth surface with rubber spatula.
  • Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
  • Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool for about 10 minutes longer.
  • Cut into pieces and serve.

Nutrition Facts : Calories 313, Fat 13.9, SaturatedFat 8, Cholesterol 84.6, Sodium 408.3, Carbohydrate 41.4, Fiber 2.1, Sugar 8.3, Protein 6.8

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