CORNBREAD INTERNAL TEMPERATURE RECIPES

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RICH AND MOIST CORNBREAD - BIGOVEN



Rich and Moist Cornbread - BigOven image

"Delicious recipe found on ChefSteps - This is NOT BigOven friendly... http://www.pbs.org/food/chefsteps/rich-moist-cornbread/?utm_source=facebook&utm_medium=pbsfood&utm_campaign=pbsfood_chefsteps "

Total Time 1 hours

Prep Time 30 minutes

Yield 1

Number Of Ingredients 12

400 grams Unsalted butter
900 grams Frozen corn
160 grams heavy cream
90 grams Whole milk
165 grams Egg
245 grams bleached flour cake
230 grams isomalt
160 grams corn meal medium grind
90 grams sugar
10 grams salt Kosher
4.5 grams baking power
2.5 grams baking soda

Steps:

  • "What do we love the most about cornbread? That lovely, golden-brown exterior combined with the crumbly-yet-still-moist interior? The little puff of steam that escapes when you break a piece apart? The gentle sweetness of the corn? It’s too tough to call, really, so this recipe amplifies all of those qualities to create something extraordinary and ready to be slathered with butter. Cornbread can be broken into northern and southern styles; southern-style is a lovely thing in its own right—savory, with a moist crumb and crispy crust—while ours is an almost brownie-like riff on the sweeter northern style. To make it, we rely on a clever selection of ingredients. The keys are frozen corn (because freezing corn as soon as it’s picked keeps its sugars from converting into starches), cream for moisture, and isomalt, a sugar alcohol that’s not too sweet. Grandma might wrinkle her nose at that last one, but it keeps the cornbread incredibly tender. We also use tiny loaf pans, which, along with being incredibly cute, create more surface area, allowing for more contrast between the exterior and interior in every bite. (Cupcake tins will work well too.) Finally, we use a thermometer to check the cornbread’s internal temperature at the end of baking. If Grandma wrinkles her nose at that, just tell her it’s a twenty-first-century cake tester. Then ask her to quit hogging the butter. Caution: This is not your grandmother’s cornbread. Frozen corn kernels are actually sweeter and tastier than fresh ones because they’re frozen within minutes of being picked. That’s one of many secrets to our remarkably rich, moist corn bread. Sure, you’ll find a lot of traditional ingredients here: Butter and heavy cream add richness, while cake flour and whole eggs build structure in the crumb that stone ground cornmeal alone couldn’t. Baking powder for leavening will be obvious to seasoned bakers, but you may be surprised to find baking soda: It nurtures a golden brown crust and a deep, roasted corn aroma during baking. Indeed, it’s the unconventional ingredients that set our cornbread apart, like isomalt, a popular non-sweet sugar. In sweet baked goods, sugar normally helps tenderize and moisten the crumb, but replacing it with isomalt yields cornbread that’s exceptionally tender and moist, but never cloying. And the recipe itself is easy, but it’s particularly important to avoid under- or over-baking the cornbread. Ovens vary a lot, unfortunately, and it’s impossible to predict exactly how long our recipe will take to bake in your oven. But here’s a tip that you can use whenever you bake: The easiest way to know when the crumb has set is to measure the core temperature with a digital thermometer. This little-known trick makes it easy to ensure your baked goods always come out perfect. For this recipe, aim for an internal temperature of 194 °F / 90 °C. "

Nutrition Facts : Calories 4030 calories, FatContent 400.367 g, CarbohydrateContent 102.4375 g, CholesterolContent 1777.15 mg, FiberContent 2.65 g, ProteinContent 28.532 g, SaturatedFatContent 247.53455 g, ServingSize 1 1 Serving (825g), SodiumContent 340.2 mg, SugarContent 99.7875 g, TransFatContent 28.52935 g

CAST IRON SKILLET CORN BREAD RECIPE | ALEX GUARNASCHELLI ...



Cast Iron Skillet Corn Bread Recipe | Alex Guarnaschelli ... image

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Provided by Alex Guarnaschelli

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
  • In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
  • Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

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