Best 5 Durgin Park Corn Bread Recipes
DURGIN-PARK CORNBREAD
This recipe comes from The Durgin-Park Cookbook. Durgin-Park is a famous Boston restaurant. "Thick, yellow squares of cornbread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter. The secret is mixing it by hand.....a machine makes it too fine, and you end up with cake."
Provided by dojemi
Categories Quick Breads
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
- Beat the eggs and add to the dry ingredients alternately with the milk.
- Mix by hand.
- DO NOT USE A MIXER.
- Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes.
- Cut into squares and serve hot.
Nutrition Facts : Calories 281.8, Fat 3.7, SaturatedFat 1.6, Cholesterol 38.1, Sodium 868, Carbohydrate 55.1, Fiber 2.3, Sugar 12.7, Protein 7.6
ULTIMATE GLUTEN-FREE CORNBREAD
After several tries I finally made a great cornbread that you would never guess to be gluten-free.
Provided by LADYSLEW
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 36m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish.
- Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 30.3 g, Cholesterol 63.7 mg, Fat 10.6 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 405.2 mg, Sugar 5.8 g
AMUSEMENT PARK CORNBREAD
A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins.
Provided by Trish
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
- In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
- Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 70.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 566.9 mg, Sugar 18.9 g
DURGIN PARK CORN BREAD RECIPE
Provided by soldierpond
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Bake in preheated 425 degree oven for 10 to 12 minutes
DURGIN PARK BAKED BEANS
Back in the 80's I was in Boston and decided to eat at a restaurant called Durgin Park. Not knowing it was a legend and that the wait staff was noted for their unusual service. I loved the baked beans so much that I planned several trips later on just to eat at Durgin Park. Several years ago I stumbled across this recipe on CopyKat Recipes and have been using it ever since. No need to travel to Boston anymore. The original recipe is baked in the oven, I adapted mine to do in a crock pot (cut the ingredients in half). I have included directions for both. The result is not the traditional baked bean with a thick sauce, but Durgin Park is not a traditional restaurant. The sauce is very thin, but oh so good. Hope you enjoy.
Provided by Debby H
Categories Beans
Time 6h25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- FOR BOTH VERSIONS, soak the beans overnight in water.
- Drain, rinse and put beans in a large stockpot.
- Add enough water to cover beans along with the baking soda.
- Bring to boil.
- Reduce heat and simmer for 10 minutes.
- Drain beans and rinse.
- OVEN VERSION, preheat the oven to 300 degrees.
- Place the onion in the bottom of a 3 quart ovenproof casserole.
- Add half the bacon, add the beans and top with remaining bacon.
- Mix the sugar, molasses, mustard, salt and pepper together.
- Pour over the beans.
- Add just enough water to barely cover.
- DO NOT stir.
- Cover and bake for six hours (you may need to add a little water but be careful not to get the beans too wet).
- CROCKPOT VERSION, to fit into a 2 1/2 quart Crockpot cut ingredients in half.
- Place the onion in the bottom of the Crockpot.
- Follow with half the bacon, all the beans and the remaining bacon.
- Mix the sugar, molasses, mustard, salt and pepper together.
- Pour over the beans.
- Add just enough water to barely cover.
- DO NOT stir.
- Cover and bake for 7- 8 hours (you may need to add a little water but be careful not to get the beans too wet).
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