America'S Test Kitchen Corn Bread Recipe

Name: America'S Test Kitchen Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups (6 2/3 ounces) stone-ground cornmeal; 1 cup (5 ounces) all-purpose flour; 2 T sugar; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1 1/4 tsp salt; 3 ears corn, kernels cut from cobs (2 1/4 cups); 6 T unsalted butter (3oz), cut into 6 pieces; 1 cup buttermilk; 2 large eggs plus 1 large yolk

Servings: persons

1 1/3 cups (6 2/3 ounces) stone-ground cornmeal
1 cup (5 ounces) all-purpose flour
2 T sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
3 ears corn, kernels cut from cobs (2 1/4 cups)
6 T unsalted butter (3oz), cut into 6 pieces
1 cup buttermilk
2 large eggs plus 1 large yolk

1
1. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.
2
2. Process corn kernels in blender until very smooth, about 2 minutes. Transfer puree to medium saucepan (you should have about 11/2 cups). Cook puree over medium heat, stirring constantly, until very thick and deep yellow and it measures 3/4 cup, 5 to 8 minutes.
3
3. Remove pan from heat. Add 5 tablespoons butter and whisk until melted and incorporated. Add buttermilk and whisk until incorporated. Add eggs and yolk and whisk until incorporated. Transfer corn mixture to bowl with cornmeal mixture and, using rubber spatula, fold together until just combined.
4
4. Melt remaining 1 tablespoon butter in 10-inch cast-iron skillet over medium heat. Scrape batter into skillet and spread into even layer. Bake until top is golden brown and toothpick inserted in center comes out clean, 23 to 28 minutes. Let cool on wire rack for 5 minutes. Remove cornbread from skillet and let cool for 20 minutes before cutting into wedges and serving.

1985

kcal

Calories

174

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 cups (6 2/3 ounces) stone-ground cornmeal, 1 cup (5 ounces) all-purpose flour, 2 T sugar, 1 1/2 tsp baking powder, and more.

Yes, America'S Test Kitchen Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

America'S Test Kitchen Corn Bread

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