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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

FJR's Cornbread Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
12" Cast Iron Skillet Batch

4 Cups Yellow Cornmeal
2 teaspoons kosher salt
2 Tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon baking soda
2 Cups (16 oz – 1 Pint) Buttermilk
4 eggs ––> Buttermilk Substitution for Eggs: 1/2 Cup (8 oz) Buttermilk = 1 Egg.
2 Tablespoons Canola Oil (Spray Oil – for the pan)
1 Can Creamed corn (14.5 oz)

10" Cast Iron Skillet Batch

3 1/2 Cups Yellow Cornmeal
1+ teaspoon kosher salt (the + = "heaping")
1+ Tablespoon Sugar (the + = "heaping")
3 1/2 teaspoons Baking Powder
1/2+ teaspoon baking soda (the + = "heaping")
2 Cups (16 oz – 1 Pint) Buttermilk
3 Eggs ––> Buttermilk Substitution for Eggs: 1/2 Cup (8 oz) Buttermilk = 1 Egg.
1 1/2 Tablespoon Canola Oil (Spray Oil – for the pan)
12 oz Canned Creamed Corn

8" Cast Iron Skillet Batch

2.5 Cups Yellow Cornmeal
1 1/2 teaspoons kosher salt
1 1/2 Tablespoons Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon baking soda
1 1/2 Cups (16 oz – 1 Pint) Buttermilk
1 1/2 eggs ––> Buttermilk Substitution for Eggs: 1/2 Cup (8 oz) Buttermilk = 1 Egg.
1 1/2 Tablespoons Canola Oil (Spray Oil – for the pan)
1 Can Creamed corn (8 1/2 oz)
Directions:
Directions:
1. Preheat oven to 425 degrees.
2. Place a 12 (whatever)-inch cast iron skillet into the oven.
3. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
4. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
5. Add the dry ingredients to the buttermilk mixture [Backwards I know, but Alton explained it. DO IT THIS WAY!] and stir to combine. If the batter will not pour, add more buttermilk to the batter.
6. Swirl the canola oil in the hot cast iron skillet.

>>> If using a Loaf Pan or Muffin Pan, that are not made of Cast Iron,
>>> spray them with Oil COLD and stick them in the oven COLD.

7. Pour the batter into the skillet (Loaf Pan/Muffin Pan).
8. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Number Of Servings:
Number Of Servings:
Depends on the batch size
Personal Notes:
Personal Notes:
Notes

 

 

 

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