CORNBREAD ON THE GRILL RECIPES

Name: East Coast Grill’s Cornbread
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup yellow cornmeal; 3/4 cup white sugar; 1/2 teaspoon salt; 1 tablespoon baking powder; 2 large eggs; 1 1/2 cups whole milk; 1 1/2 tablespoons vegetable oil; 1/4 cup melted butter; 2 cups fresh or frozen corn kernels

EAST COAST GRILL’S CORNBREAD RECIPE - NYT COOKING

East Coast Grill’s Cornbread Recipe - NYT Cooking image

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."

Provided by Sam Sifton

Total Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels

Steps:

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

Nutrition Facts : @context http//schema.org, Calories 426, UnsaturatedFatContent 6 grams, CarbohydrateContent 70 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 5 grams, SodiumContent 323 milligrams, SugarContent 23 grams, TransFatContent 0 grams

EMERIL'S CAST-IRON HONEY CORNBREAD RECIPE | MARTHA STEWART

Emeril's Cast-Iron Honey Cornbread Recipe | Martha Stewart image

Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread and watch 'em come running.

Provided by Martha Stewart

Categories Bread Recipes

Total Time 25 minutes

Prep Time 10 minutes

Number Of Ingredients 9

Ingredients

2 cups yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature
1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons honey

Steps:

Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.
Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.
Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.
Oven Method:Bake in skillet at 400 degrees for 18 to 22 minutes.

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