GOURMET CORN BREAD RECIPE RECIPES

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CORN BREAD RECIPE | EPICURIOUS



Corn Bread Recipe | Epicurious image

Half of one of these loaves is enough for the croutons for the White Bean and Ham Hock Soup with Arugula.

Provided by EPICURIOUS.COM

Total Time 40 min

Cook Time 20 min

Yield Makes 2 (10-inch) loaves

Number Of Ingredients 9

3 cups white cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
2 large eggs, lightly beaten
3 cups well-shaken buttermilk
3 sticks (1 1/2 cups) unsalted butter, melted
2 (10-inch) well-seasoned cast-iron skillets

Steps:

  • Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.
  • Whisk together cornmeal, flour, baking powder and soda, and salt. Add eggs, buttermilk, and 1 cup melted butter, then quickly stir together.
  • Remove hot skillets from oven. Divide remaining 1/2 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.

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

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.

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