YIELD: 6 to 8 servings
TIME: 1 hour 15 minutes
So good, so easy to make, and another great use of your cast iron skillet! In addition to corn kernels I also add one large finely diced jalapeño and about 1/2 C. finely diced red bell pepper. This goes really well with Michelle's Turkey Chipotle Chili!
From NYT Cooking: 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."
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
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.