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East Coast Grill’s Cornbread

5.0(2332)

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."

by Sam Sifton

Open original recipe

Dinner, Lunch, Breads, Side Dish

Servings

(6–8)

Total time

1h 15m

Calories / serving

419 kcal

Ingredients (10)

serves

2 cups all-purpose flourflour
1 cup yellow cornmealcornmeal
3/4 cup white sugarsugar
1/2 teaspoon saltsalt
1 tablespoon baking powderbaking-powder
2 large eggsegg
1 1/2 cups whole milkmilk
1 1/2 tablespoons vegetable oilvegetable-oil
1/4 cup melted butterbutter
2 cups fresh or frozen corn kernels

Instructions (3 steps)

01Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
02In 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.
03Remove 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.

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Rich recipe — supports nutrition-aware planning.