Best 2 East Coast Grills Cornbread Recipes

Have you ever experienced the flavorful delight of East Coast grilled cornbread? It is a delightful culinary treasure that tantalizes taste buds and fills the air with mouthwatering aromas. Unlike its Western counterpart, this cornbread is not skillet-cooked and instead embraces the smoky goodness of a well-crafted grill, infusing each bite with a hint of char and irresistible smokiness. Whether you're a seasoned griller or just starting your culinary journey, let us guide you through the delectable realm of East Coast grilled cornbread, providing you with tips and tricks to create a truly remarkable dish.

Here are our top 2 tried and tested recipes!

EAST COAST GRILL'S CORNBREAD

East Coast Grill's Cornbread image

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."

Provided by Sam Sifton

Categories dinner, lunch, breads, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels

Steps:

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.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 323 milligrams, Sugar 23 grams, TransFat 0 grams

CORNBREAD

Cornbread image

Provided by Sam Sifton

Categories Bread Side Bake Thanksgiving Corn Fall Hominy/Cornmeal/Masa

Number Of Ingredients 10

Ingredients

4 cups all-purpose flour
2 cups yellow cornmeal
1 1/2 cups sugar
1 teaspoon salt
2 tablespoons baking powder
4 large eggs
3 cups milk
2 1/2 tablespoons vegetable oil
1 10-ounce package frozen organic corn kernels
8 tablespoons unsalted butter, melted

Steps:

1. Preheat oven to 350 degrees. Lightly oil a 9-inch cast-iron skillet or a 12 by 8 by 2-inch pan, and place it in the oven to heat.
2. In a large bowl, sift together the fl our, cornmeal, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, milk, and oil. Pour the wet ingredients over the dry ingredients, add the corn, and stir until just combined. Add the butter and stir once or twice to incorporate.
3. Remove the hot skillet or pan from the oven, pour batter into it, and give the whole number a smack on the counter to settle it. Put pan in oven to cook until mixture is brown on top and a sharp knife inserted into its center comes out clean, approximately 1 hour. Cornbread can, indeed should, be made ahead of time. If it is slightly stale at the start of the process, so much the better-the dried cornbread leads to a fluffier dressing.

Tips:

Use fresh cornmeal. Fresh cornmeal has a more intense flavor and a better texture than store-bought cornmeal. If you can, grind your own cornmeal from dried corn kernels.
Use buttermilk. Buttermilk adds a tangy flavor and helps to make the cornbread moist and tender. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix the batter just until the ingredients are combined.
Bake the cornbread in a hot oven. A hot oven will help the cornbread to rise and brown properly. Preheat your oven to the temperature specified in the recipe before you start baking.
Let the cornbread cool before serving. Cornbread is best served warm, but it's important to let it cool for a few minutes before slicing and serving. This will help the cornbread to hold its shape.

Conclusion:

Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you like it sweet or savory, there's a cornbread recipe out there for everyone. With just a few simple ingredients, you can make a delicious cornbread that will be the hit of your next meal. So next time you're looking for a side dish that's easy to make and loved by everyone, give cornbread a try.