Best 4 Americas Test Kitchen Corn Bread Recipes
Cornbread, a delectable Southern staple, embodies the essence of comfort food. With its golden-brown crust, tender crumb, and subtly sweet flavor, this versatile bread has captured the hearts of generations. Originating from Native American culinary traditions, cornbread has undergone a remarkable journey, evolving into a diverse array of recipes that reflect the rich tapestry of American cuisine.
From the classic Southern-style cornbread, characterized by its coarse texture and buttermilk tang, to the sweeter, finer-grained Yankee cornbread, each variation tells a unique story. This article presents a curated collection of cornbread recipes that encapsulate the very best of this iconic dish. Whether you prefer the simplicity of a traditional recipe or are seeking a more adventurous twist with creative ingredient combinations, these recipes offer something for every palate.
The "America's Test Kitchen Cornbread" recipe epitomizes the classic Southern style, delivering a moist, flavorful loaf with a beautiful golden-brown crust. Alternatively, the "Buttermilk Cornbread" recipe introduces a tangy twist, resulting in a slightly denser yet still delectable bread. For those who favor a sweeter cornbread, the "Sweet Cornbread" recipe will not disappoint, featuring a tender crumb and a delightful hint of sweetness.
For those seeking a gluten-free option, the "Gluten-Free Cornbread" recipe provides a delicious alternative, showcasing the versatility of cornmeal. And for those with a penchant for creative culinary adventures, the "Cornbread with Bacon and Jalapeños" recipe offers a savory twist, incorporating smoky bacon and spicy jalapeños for a tantalizing combination of flavors.
Each recipe is meticulously crafted and tested to ensure exceptional results, guiding you effortlessly through the baking process. Whether you are a seasoned baker or a novice in the kitchen, these recipes guarantee a perfect cornbread every time. So, embark on a culinary journey and discover the diverse delights of cornbread, a timeless American classic that promises to warm your heart and tantalize your taste buds.
SKILLET CORNBREAD WITH CHIVES
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
Categories Bon Appétit Bread Cornmeal Buttermilk Chive Dinner Side Thanksgiving
Yield Serves 8
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
- Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
- Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15-20 minutes. Let cool 15 minutes before serving.
- Spread butter over cornbread, top with chives, and sprinkle with sea salt.
THE PERFECT CORNBREAD
I got this recipe from America's Test Kitchen. I saw them make it on TV and decided to try it myself. It turned out great, just as they said it would. So why should you try it? It's the perfect combination of a sweet and savory cornbread that will please everyone.
Provided by Pismo
Categories Quick Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position. Preheat oven to 400 degrees Fahrenheit.
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
- In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.
- Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make a well in the center of the dry ingredients.
- Pour wet ingredients into well.
- Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine.
- Add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack rack 10 minutes.
- Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.
DOUBLE-CORN CORNBREAD
From America's Test Kitchen. I've had some cornbread that is almost cake-like and sweet. If that is what you're looking for, this is not it. This does have a very good, somewhat coarse texture. Perfect served up with your favorite chili! :) They recommended baking this in a cast-iron skillet, but I had very good results usimg a 9-inch round cake pan.
Provided by Beth A.
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
- Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
- Fold corn mixture into cornmeal mixture, then stir in melted butter.
- Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
- Take out of oven and quickly add batter; return pan to oven.
- Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
- Cool cornbread in pan on wire rack for 20 minutes.
- Serve warm.
BUTTERY CORNBREAD
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use Fresh Cornmeal: Fresh cornmeal is essential for a moist and flavorful cornbread. If you can't find fresh cornmeal, you can substitute regular cornmeal, but the flavor will be less pronounced.
- Use Buttermilk: Buttermilk adds a tangy flavor and helps to keep the cornbread moist. If you don't have buttermilk, you can substitute regular milk, but the flavor will be less pronounced.
- Don't Overmix the Batter: Overmixing the batter will make the cornbread tough. Stir just until the ingredients are combined.
- Bake the Cornbread in a Hot Oven: A hot oven will help the cornbread rise and develop a crispy crust.
- Let the Cornbread Cool Before Serving: Let the cornbread cool for at least 10 minutes before serving. This will help the cornbread to set and make it easier to slice.
Conclusion:
This classic cornbread recipe from America's Test Kitchen is a delicious and easy-to-make side dish that is perfect for any occasion. With its moist and flavorful interior and crispy crust, this cornbread is sure to be a hit with your family and friends. So next time you're looking for a delicious and easy-to-make side dish, give this recipe a try. You won't be disappointed!
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