This corn bread, 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 corn bread to become a child’s favorite, to become the only corn bread that matters. All else is not corn bread.”
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ¾ cup white sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 large eggs
- 1 ½ cups whole milk
- 1 ½ tablespoons vegetable oil
- ¼ cup melted butter
- 2 cups fresh or frozen corn kernels
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Nutritional Information
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Nutritional analysis per serving (6 servings)
567 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 93 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 11 grams protein; 88 milligrams cholesterol; 431 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 to 8 servings
Preparation
- 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.
1 hour 15 minutes
Dining and Cooking