Chef Sean Brock makes his no-flour-no-sugar cornbread with Anson Mills Antebellum Coarse Yellow Cornmeal, buttermilk for tang, and a single egg, leaving it light and corny. He also adds crisp crumbles of bacon (preferably Benton's) to the batter, as wells some of the bacon grease, to give the bread a vague and pleasant smokiness and decidedly savory edge. It's a very classic cornbread that would be as at home with a country supper as gracing the table at Husk.
'cornbread' on Serious Eats
Use the last of your summer tomatoes in this spicy cornbread. It's great as a side for chili or even eggs.
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.
A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust.
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.
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.
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.
This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals.
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.
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.
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.
[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...
[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)...
[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...
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.
Brown butter gives this cornbread a warm, nutty flavor.
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...
[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...
Each savory little loaf has a ton of rosemary flavor.