EAST COAST GRILL'S CORNBREAD
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
Categories dinner, lunch, breads, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
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, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 323 milligrams, Sugar 23 grams, TransFat 0 grams
CORNBREAD
Provided by Sam Sifton
Categories Bread Side Bake Thanksgiving Corn Fall Hominy/Cornmeal/Masa
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Lightly oil a 9-inch cast-iron skillet or a 12 by 8 by 2-inch pan, and place it in the oven to heat.
- 2. In a large bowl, sift together the fl our, cornmeal, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, milk, and oil. Pour the wet ingredients over the dry ingredients, add the corn, and stir until just combined. Add the butter and stir once or twice to incorporate.
- 3. Remove the hot skillet or pan from the oven, pour batter into it, and give the whole number a smack on the counter to settle it. Put pan in oven to cook until mixture is brown on top and a sharp knife inserted into its center comes out clean, approximately 1 hour. Cornbread can, indeed should, be made ahead of time. If it is slightly stale at the start of the process, so much the better-the dried cornbread leads to a fluffier dressing.
CHRIS SCHLESINGER'S CORNBREAD
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 8-inch pan
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside.
- In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well. Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.
CORNBREAD, APPLE, AND SAUSAGE STUFFING
This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes enough stuffing for a 12- to 15-pound turkey
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
- In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
- Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.
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