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East Coast Grill’s Cornbread Recipe

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This recipe for East Coast Grill’s Cornbread is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c.all-purpose flour
1 c. yellow cornmeal
1/2 c. white sugar
1/2 tsp. salt
1 T. baking powder
2 large eggs
1 1/2 c. whole milk
1 1/2 T. vegetable oil
1/4c. melted butter
2 c. fresh or frozen corn kernels
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can substitute buttermilk for the milk; recipe takes about 10 minutes less to cook.

 

 

 

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