EPICURIOUS CORNBREAD RECIPES

Name: Iron-Skillet Chile-Cheddar Cornbread
Yield: Serves 8
Ingredients: 1 1/4 cups all-purpose flour; 1 cup fine-grind cornmeal; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 4 large eggs; 1 1/2 cups canned creamed corn (from one 15-ounce can); 1 (4.5-ounce) can mild green chiles, drained, chopped; 1 1/2 ounces mild white cheddar, grated (about 1/2 cup); 1 1/2 ounces Monterey Jack, grated (about 1/2 cup); 3/4 cup unsalted butter (1 1/2 sticks), room temperature; 2/3 cup sugar; Nonstick vegetable oil spray; A 10-inch cast-iron skillet (measured from the rim)

IRON-SKILLET CHILE-CHEDDAR CORNBREAD RECIPE | EPICURIOUS

Iron-Skillet Chile-Cheddar Cornbread Recipe | Epicurious image

Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve before a dinner of celery sticks.

Provided by EPICURIOUS.COM

Yield Serves 8

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups canned creamed corn (from one 15-ounce can)
1 (4.5-ounce) can mild green chiles, drained, chopped
1 1/2 ounces mild white cheddar, grated (about 1/2 cup)
1 1/2 ounces Monterey Jack, grated (about 1/2 cup)
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2/3 cup sugar
Nonstick vegetable oil spray
A 10-inch cast-iron skillet (measured from the rim)

Steps:

Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

BUTTERMILK CORNBREAD RECIPE RECIPE | EPICURIOUS

Buttermilk Cornbread Recipe Recipe | Epicurious image

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

Provided by Molly Baz

Yield Makes 1 (13x9") pan

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
2 cups all-purpose flour
2 cups medium-grind cornmeal
1/4 cup sugar
1 Tbsp. baking powder
2 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
4 large eggs
2 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted, slightly cooled

Steps:

Preheat oven to 400°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.

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