CREAM OF THE CROP CORNBREAD
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
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.
CORN DOGS
Steps:
- Special equipment: 8 sets chopsticks, not separated
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
- Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
- Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
SWEET CORN BREAD PUDDING
Steps:
- Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
- Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
BETTER THAN GRANNIE'S CREAMED CORN
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.
GOOD EATS CREAMED CORN CORNBREAD (ALTON BROWN)
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
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
Steps:
- Preheat oven to 425 degrees 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.
- 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.
Nutrition Facts : Calories 206 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
CREAMED CORN CORNBREAD
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.
ALTON BROWN'S CREAMED CORN
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
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
CREAMED CORN CORNBREAD
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
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.
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