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Entries tagged with 'corn bread'

Legacy Cornbread Dressing From 'Choosing Sides'

Serious Eats Kate Williams Post a comment

Tara Mataraza Desmond's cornbread dressing from her new cookbook, Choosing Sides, has been in her husband's family for a couple of generations. In it, she interweaves Southern-style all-cornmeal croutons with rich, savory breakfast sausage, sweet Rome apples, and a plethora of herbs and aromatics. More

Spicy Tomato Corn Bread

Serious Eats Carrie Vasios Mullins 3 comments

Use the last of your summer tomatoes in this spicy cornbread. It's great as a side for chili or even eggs. More

Cornbread Sorghum Milkshake (or, Breakfast)

Serious Eats Emma Kobolakis 1 comment

A gluttonous amalgamation of Chef Lee's buttermilk ice cream and lardo corn bread, this milkshake from Smoke & Pickles combines two excellent recipes with a healthy helping of sorghum syrup. More

Sonoran Pot Roast Pie with Cheesy Cornbread Crust

Serious Eats Jennifer Olvera 7 comments

A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More

DIY Cornmeal Cornbread

Serious Eats Molly Sheridan 2 comments

There is perhaps no recipe I've investigated that is as simple and yet as fraught with passionate argument regarding the "correct" way to make it as cornbread. Adding to this battle is not my purpose here. More

Food52's Warm Custard Spoon Bread

Serious Eats Kate Williams 3 comments

In my family, we have a Christmas morning tradition of feasting on French toast casserole, bacon, and generous pours of maple syrup. Sometimes there are a few grapefruits tucked into plates, but it is mostly a sweet, decadent affair. After making LocalSavour's Warm Custard Spoon Bread from the new Food52 Cookbook, I may make a case for changing up the main course. This spoon bread won the "Best Holiday Breakfast" contest, and with very good reason--this bread is magic. Somehow, the process of whisking together a loose cornbread batter, pouring it into a hot pan, and topping it off with a generous pour of heavy cream yields a three layer masterpiece made of custard, cake, and cornbread. Surely there must be some baking science behind it, but I'm content to leave that to the experts. Magic spoon bread is just fine by me. More

Sage and Honey Skillet Cornbread

Serious Eats Emma Kobolakis 3 comments

The uniquely herbaceous nature of sage brings fond food memories of soup, stuffing, and general warmth. Incorporating it into a skillet cornbread lets it shine. More

Pumpkin Cornbread

Serious Eats Carrie Vasios Mullins 5 comments

This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals. More

Johnnycakes (Cornmeal Pancakes) with Chili Syrup

Serious Eats Sydney Oland 3 comments

Depending on where you come from, Johnnycakes will take different forms. These unleavened corn cakes take after the American version, and add a sweet and spicy syrup for extra excitement. More

Spider Cake (New England Skillet Corncake)

Serious Eats Alexandra Penfold Post a comment

The outside of the Spider Cake gets golden brown and slightly crisp in the oven while the inside stays tender. One of the unique attributes of the Spider Cake as opposed to your garden-variety cornbread is the thin stripe of creamy custard that forms in the center of the cake as it cooks. More

Gluten-Free Cornbread

Serious Eats Caroline Russock 1 comment

Is it just us or is cornbread deceptively tricky? On paper it reads simple enough but it can easily be too dry or too caky, overly sweet or not sweet enough. With all of those variables, it seems as though eliminating the gluten would be a recipe for disaster, but somehow our go-to gluten-free gal Elizabeth Barbone has created a bang-up recipe for Gluten-Free Cornbread in her latest, How to Cook Gluten-Free. Perfectly moist and springy, you'd never suspect that this cornbread was made with rice flour and xanthan gum in place of all-purpose wheat flour. More

Fast Breads' Southern Corn Sticks

Serious Eats dbcurrie Post a comment

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. These corn sticks from Fast Breads use just a little bit of... More

Roast Chicken with Cornbread and Sausage Stuffing

Serious Eats Sydney Oland Post a comment

[Photograph: Sydney Oland] Note: Store-bought cornbread can be used in place of the homemade. If using store-bought, skip step 2. About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

Gluten-Free Maple Almond Cornbread

Serious Eats Elizabeth Barbone 5 comments

[Photograph: Elizabeth Barbone] The maple syrup adds just a hint of maple flavor. If you don't have maple syrup on hand, replace it with honey. Be sure to use gluten-free cornmeal as not all brands are safe for those on... More

The Italian Baker's Pan di Mais

Serious Eats dbcurrie 13 comments

I'd never heard of Italian cornbread before I saw this recipe in The Italian Baker. This bread is nothing like American cornbread. It isn't soft or squishy or sweet. The bread is very dense, very firm. More

Brown Butter Cornbread

Serious Eats Carrie Vasios Mullins 7 comments

Brown butter gives this cornbread a warm, nutty flavor. More

Gluten-Free Chili Cornbread Bake

Serious Eats Elizabeth Barbone Post a comment

This recipes uses leftover chili and turns it into an easy casserole. The cornbread topping bakes up light and fluffy. If desired, stir in chopped scallions (about 1/4 cup) 1 cup whole corn kernels or 1/2 teaspoon chili powder into... More

Cheese and Pepper Cornbread

Serious Eats dbcurrie 1 comment

[Photograph: Donna Currie] This isn't a super-sweet cornbread, nor is it crumbly. It holds together well. The measurements for the cheddar and red peppers don't have to be exact; use more or less, as you desire. About the author: Donna... More

Individual Rosemary Polenta Loaves

Serious Eats Carrie Vasios Mullins 6 comments

Each savory little loaf has a ton of rosemary flavor. More

Jalapeño Jack Cornbread

Serious Eats Carrie Vasios Mullins 6 comments

This skillet cornbread gets its heat from pepper jack cheese and jalapeño peppers. More

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