Recipe courtesy of Martel Stone
Recipe courtesy of Martel Stone
Watch how to make this recipe.
Corn Milk Bread (Cornbread)
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- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 8 g
- Cholesterol
- 79 mg
- Sodium
- 405 mg
It's the "corniest" bread you'll ever make. Growing up, the blue box cornbread mix we all know was my go-to snack, so as an adult, I decided to make my own version. One of my fondest memories is nibbling the crispy edges off the hot cornbread with a little bit of butter. This recipe is an ode to the staple of my youth, and the hot cast-iron skillet makes sure the edges are extra crispy. Feel free to add some extra spice to it, turn it into a sandwich or croutons or use it as the base for your stuffing.
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 8 g
- Cholesterol
- 79 mg
- Sodium
- 405 mg
Ingredients
Directions
- Place a 9-inch cast-iron skillet into a cold oven and preheat the oven to 400 degrees F.
- Grill the corn whole on a grill pan or grill over medium-high heat until charred and slightly softened, 5 to 10 minutes. Set aside to cool, then remove the charred kernels.
- To make the corn milk, mix the charred corn and buttermilk in a blender until the corn breaks down but is still slightly chunky.
- In a small pot, add the butter and melt over medium heat. Once the butter has browned, add the sage and thyme. Stir, then transfer to a container and set to the side.
- In a medium bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, turmeric, salt and scallions.
- In a separate bowl, whisk together the eggs, then whisk in the corn milk. Slowly whisk the reserved butter mixture into the egg-corn milk mixture. Whisk the wet ingredients into the dry ingredients until well combined.
- Remove the skillet from the oven, add some melted butter and then add the batter, spreading it out evenly to the walls of the skillet. Bake until a knife pulls from the center clean (not unlike King Arthur), 30 to 35 minutes. Let cool for a few minutes, then remove the cornbread from the skillet and place it onto a wire rack to cool completely before serving.
