cornmeal

Blueberry Lemon Corn Muffins recipe | Epicurious.com

unsalted butter

all-purpose flour

baking powder

yellow cornmeal

sugar

lemon zest

milk

blueberries

Knead Not Sourdough

bread flour,

active-dry yeast

salt

filtered water

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

This is not sourdough bread.  There's no sourdough starter called for.  Traditional sourdough breads do not call for yeast -- they use sourdough starters for leavening.

I have begun baking bread over the past year and have made some very good loaves but...I am so amazed by this recipe.  The bread is the best thing I have ever made.  You could live on this stuff.  It needs nothing.  I looked online at suggestions-took the handle off my Le Crueset small dutch oven and plugged the hole up with some tinfoil.  I use parchment paper to line the pot and don't forget to pre heat it to 450.  I may never buy bread again.

You must make this bread!  Full disclosure....I am not a baker and don’t know how to bake.  The first time I made 1 loaf...within 2 hours of trying it, I drove to the store and bought more flour so I could make 3 more loafs.  Seriously,  there is a “French bakery” in my little town where English is a second language (it’s that French) and they bake everything, including sourdough bread....but this bread is better.  I’ll still go there for the croissants thou...

Great bread!  I used crockpot insert w/lid.  The hardest part was forming parchment paper into insert.........do it before preheating. Great crusty, chewy, easy bread

I made this with no dutch oven.  I followed the recipe up to proving (or, in the US, proofing) on the tea towel.  Instead I proved the bread on a pizza stone (cold).  Once it had doubled, I baked it.  Beautiful bread.  Almost like ciabatta, but not quite such large holes, and the taste is phenomenal!  Thank you, again, Mr. Brown.

Excellent results. Springy loaf with the right amount of air. Slightly flatter and wider than I would have liked, but that reflects the difficulty I had in getting the very soggy dough into the blazing hot Dutch oven without injuring myself. I'm grateful for this recipe after having faffed about unsuccessfully with sourdough starters. Granted, this loaf does not come out sour, but it makes the cut in all other respects. Last note: i strongly recommend reducing the salt to 1.5 tsp.

Alton Brown is my cooking guru, and he hit the ball out of the park with this recipe. I've been engaged in making bread for about a year now, and have been struggling until I discovered the "knead not" sourdough recipe.  After nine successful attempts, I'm convinced that a chimpanzee could make very good bread with this recipe, so simple is it, and so reliable the results.  My only suggestion would be to use a smaller dutch oven for a taller loaf more suitable for sabndwiches - we used a Le creuset #22 (about 3 1/2 quart dutch oven rather than the bigger one called for in the recipe.

Wow.  Just, wow!  No more making sourdough the old fashioned way for me.  I did use a scale to weigh my flour.  Based on other reviews, I let the dough sit for 25 hours rather than 19. Next time, I may go a bit longer. I used a 4 1/2 quart Le Creuset Dutch oven and made sure I included the lid when I placed it in the oven for the pre-heat. I was worried at first because when I transferred the dough from the tea towel to the hotter than heck dutch oven, it deflated.  But, it puffed back up beautifully while baking. I also scored the top to give it the traditional look. This bread had a great chew and crumb.  To reheat and crisp up the crust, place directly on the rack in a 385 degree oven for 5 - 8 minutes. Also, I might use a tad bit less salt next time. I highly recommend this super easy recipe if you like sourdough bread.

I just finished this bread for the second time. The first time, ignoring the "no knead" part of the recipe since I had it out, I used my stand mixer to combine everything and let go for about 10 minutes with the dough hook. I let the dough sit for 24 hours before completing the steps in the recipe verbatim. That first loaf was AMAZING. Probably the best bread I've ever stuffed into my face. Yesterday, I made the dough again, this time I didn't used my mixer, I just stirred everything together in a bowl and let it sit. Then today I checked on my dough and it was lumpy, but wet and weird. I kneaded it on the counter a bit and followed the recipe steps again to bake and got a flat-ish but still delicious loaf. I think there is a little too much water in the recipe (I'm going to do 11oz next time and I think you should use a mixer to combine everything in the interest of uniformity. Other than that, this bread is dynamite and I am very impressed with the final result.

This is a brilliant recipe.  I've made manyof AB's other bread recipes from his books, and this one is the best! I was skeptical given the ease of the recipe, but it came out perfectly and was a total snap to make.  I'll definitely do this again.

https://www.foodnetwork.com/videos/alton-why-yeast-needs-water-0161603

Alton Brown talks about the importance of water in baking with yeast.

Alton: Why Yeast Needs Water

The secret to great polenta is to use the right ratio of liquid to cornmeal.

Smooth and Creamy Polenta Recipe

(5 ounces; 140 grams) medium or coarse cornmeal/polenta (see note)

Kosher salt

(1 ounce; 30 grams) unsalted butter or extra-virgin olive oil

If Using the Presoaking Method: Combine water with cornmeal in a large mixing bowl and let stand, covered, at room temperature overnight. When ready to cook, scrape soaked cornmeal and water into a large saucier or saucepan and set over high heat. Continue with step 3.

If Using the Standard Method: Add water, milk, or stock to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling).

Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for presoaked cornmeal and 50 minutes for dry cornmeal. Season with salt.

Stir in butter or olive oil, using either a spoon, a silicone spatula, or a whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk and beat in with a whisk until liquid is fully incorporated and no lumps remain.

Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Cast Iron Skillet Corn Bread

baking soda

buttermilk

eggs, lightly beaten

unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

I made this recipe many times before commenting. Short answer, love it!  This is now my go-to corn bread recipe. I have thrown away all other corn bread recipes.  No tweaking of ingredients needed. Only thing I recommend is to flip it out of the pan once cooled. Do not store in skillet otherwise it will develop a metal taste. 

Tweaked mine a bit, being from the south and wanting more kick. Tbsp of bacon grease went in with the skillet at 425*. Half as much sugar, added 8oz. shredded sharp cheddar, one 4 oz. can hot green chilis, one 14.75 oz. can of cream corn, and only 1/3 cup of buttermilk. No butter in recipe...used 2 tbsp melted bacon grease. Did I mention this is a southern recipe? This is awesome as a side with chili, ham and collard greens, or just alone. Freezes well.

Yes. Easy and foolproof. I used all buttermilk and added fresh corn and a diced jalapeno (minus seeds). 

I made this with regular (not coarse) cornmeal and I used the fancy European style butter... It was a thing of beauty. Best I've ever had. So easy and amazing. It was my third time making it. I don't care for the grittiness of the coarse cornmeal. This is perfect now.

It's amazing that people don't bother to carefully read the recipe and then question the heat of the oven! Notably, it says PREHEAT the oven with the skillet in it to 425 degrees (what's difficult about that). Then: Reduce heat to 375 when you put the batter in to bake!  This is crystal clear, isn't it?? The cornbread is EXCELLENT.  Thanks for this recipe!

This was awesome cornbread!   Kept my temp at 425 the whole time because I forgot to turn down but did not hurt it all.  I put double the sugar because that’s the way we like it. Used the whole stick of butter in the batter.   Used bacon grease to oil the cast iron skillet I used 10 inch that is all I had and it was sooo good.  Even my husband who is not a fan of cornbread loved it.  Guilty pleasure is taking a smear of peanut butter on it.  Good with anything.  Definitely a keeper 

Have to join the rest of the fans of this recipe. Made it to go with our July 4th barbecued ribs and tequila lime chicken. Never got so many compliments on corn bread!! Made recipe as written except as another reviewer mentioned, increased the recipe to 1.5 to accommodate my larger cast iron skillet. Thanks Alex!!! Will definitely be adding this to my faves!!

I made this cornbread tonight. It was very, very good. It will be my only cornbread recipe from now on! I did keep the oven temp at 425 degrees, like in the video.  I baked it about 17 minutes..

Absolutely delicious, light and fluffy.  I've made other cast iron skillet corn bread recipes but they were either dense or lacked the flavor that this one has.  We didn't have any whole milk or buttermilk so I substituted 1/3 C almond milk (unsweetened) and 2/3 cup plain Greek yogurt  mixed with 1/3 C plain  almond milk for the buttermilk and it turned out great!  As someone else said, this is a "keeper".  It was the perfect compliment for the bean and ham hock soup I I made today too .<br />

Finally found the "keeper"  cornbread recipe.  I reduced sugar to 1 Tbsp. because we don't like sweet cornbread and made my buttermilk with whole milk and 1 Tbsp.  distilled white vinegar.  This will be used in my Thanksgiving cornbread dressing (if there's any left after I keep pinching off a "taste."  

https://www.foodnetwork.com/videos/alexs-iron-skillet-cornbread-0239173

A cast-iron skillet gives Alex Guarnaschelli's cornbread a crunchy crust.

Alex's Iron-Skillet Cornbread

Cod Fish Cakes

salt cod

onion,

bay leaf

peppercorns

water

potatoes

Seasonings (possible suggestions: onion, parsley, black pepper,

eggs

Salt

Butter

Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.

Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.

Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.

In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

My Mother used to make these on Fridays and served them with stewed tomatos and her wonderful cole slaw.  She used Gorton's dried flaked codfish that came in a box and followed the receipe on the box.  You had to soak the flakes overnight as well.  I like this recipie, it's very close to Mom's.  The dried codfish is no longer available.  I by salt cod, sometimes comes in a wood box or plastic wrap at my supermarket.  It was 5.99 for the bag and had a about a pound of fish in it.  Good stuff!.

I miss Gorton's canned codfish cakes (which I grew up eating).  These were close, but no banana.  Still good  though.  The cakes were beautiful.  My oldest son says he likes these better than the canned cakes, so that was a big plus.  The salted cod wasn't easy to find.  I got some at Whole Foods for $8.99 a pound.  Add the cost of 3 large russet potatoes and it is definitely more expensive than $1.50 a can. 

A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you’re craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).

Chicken Potpie With Cornbread Biscuits

chicken breasts (2 breasts)

Olive oil

Kosher salt and black pepper

carrots,

celery stalks,

yellow onion, chopped (about 1 1/2 cups)

rosemary

chicken stock

dry sherry

chives

chilled unsalted butter, diced

180 milliliters buttermilk, shaken

Heat the oven to 400 degrees and line a sheet pan with parchment paper.

Pat the chicken breasts dry and place them on the prepared sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast until just cooked through, 35 to 45 minutes, depending on the size of the breasts. Set aside until cool enough to handle, then discard the skin and bones and shred the meat into bite-size pieces.

While the chicken roasts, begin making the biscuits: In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well combined. Add the butter, and working quickly, cut the butter into the flour using your fingers or a pastry cutter, until it forms crumbles about the size of peas. Switch to a fork, and stir constantly while adding the buttermilk in a slow, steady steam. Mix just until a wet, sticky dough forms. (Do not overmix!) Scrape the dough onto a piece of plastic wrap, pat it into a mound, then wrap and chill it in the refrigerator while you make the filling.

In a 10-inch cast-iron skillet, melt the 3 tablespoons butter over medium heat. Add the carrots, celery, onion and rosemary, season with salt and pepper, and cook, stirring occasionally, until tender, 10 to 12 minutes.

Add the flour and cook, stirring constantly, for 30 seconds, or until no white clumps of flour are visible. Add the chicken stock, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and bring to a simmer over medium heat. Turn the heat to low and simmer, stirring often and scraping the bottom of the pan, until very thick, 7 to 10 minutes; remove from heat. Add the sherry, chives and chicken, and stir until well combined.

Unwrap the chilled biscuit dough and place it on a well-floured surface. Working quickly (you want the biscuits to be as cold as possible when they go into the oven) lightly press the dough with your hands into a rectangle about 3/4-inch thick. Fold the dough in half and press once more to a 3/4-inch-thick rectangle. Cut out biscuits with a 2 1/2- to 3-inch-round cutter and arrange them on top of the filling. (You should have about 10 biscuits.)

Brush the tops of the biscuits with the egg wash. Place the skillet on a sheet pan to catch any drips, and bake, uncovered, for 20 to 30 minutes, until biscuits are puffed and golden. Cool for 10 minutes to let the filling thicken slightly, then serve.

This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.

Cornbread Tamale Pie

beef

black beans

corn, drained, canned or frozen (thawed if frozen)

tomato sauce

broth

green bell pepper, optional

chile powder

cumin

black pepper,

flour

vegetable oil

Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.

Pumpkin Maple Cornbread

180 grams finely ground yellow cornmeal

165 grams packed light or dark brown sugar

pumpkin purée

15 grams pumpkin seeds (pepitas)

Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.

In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.

Homemade Fritos

(about 1/2 cup) stone-ground

salt, plus more as needed

olive oil oil

Vegetable oil

Heat oven to 375 degrees. Cut 2 pieces of parchment the same size as a baking sheet and set aside. Bring about 3/4 cup water to a boil.

In a small bowl, whisk together the cornmeal and salt. Add 1/3 cup boiling water and mix with a fork until smooth. Add 1 teaspoon oil and mix again. The batter should be thick and slightly runny; if necessary, add more boiling water 1 teaspoon at a time for the desired consistency.

Place one sheet of parchment on a work surface, and scrape the batter into the center. Top with the second sheet of parchment and gently roll out the batter to about .33-inch thick. Transfer the parchment and rolled batter to the baking sheet. Remove the top sheet of parchment and score the batter into small rectangles. Bake until golden brown, 12 to 15 minutes. Allow to cool and break apart. Sprinkle with additional salt, if desired, and serve. Or, fry the chips as described below.

Set aside a plate lined with a paper towel. Fill a small skillet with about 1.5 inches vegetable oil. Place over medium heat and allow to heat for 1 to 2 minutes. Test with a small piece of a chip; it should sink to the bottom of the pan, sizzle, float to the top and turn pale golden brown in about 30 seconds. Fry half the chips, using a metal strainer to transfer to the paper towel to drain. Repeat with remaining chips. Sprinkle with salt, if desired, and serve.

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

Southern Cornbread

bacon drippings

cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour

sugar (optional)

"The reason for  the sugar.... It promotes rising in meal &amp; \/or flour (in biscuits especially) where the meal \/flour could  be a lil older.. Doesn't hurt it at all.."

"I forgot to say in my first comments about how we Southerns make our cornbread, we use a cornmeal mix, which is self-rising with flour mixed in already. You take a heaping tablespoon of your reserved bacon fat and put it in your cold black cast iron pan and set it in a cold oven. Then you turn on your oven. When the bacon drippings are hot, pour some of that into your batter, stir, and pour it into the pan for that great sizzle. If you have used up all of your drippings, you can sliced some fatback \/ salt pork and fry that to render the fat; remove the crispy fatback (someone will come along and eat it). As a last resort, use a big heaping spoonful of Crisco shortening. No one I ever knew would have put sugar in their cornbread.  However, lately I have learned that a little sugar in some things promotes browning, but cornbread won't need it if you use a Southerner's cornbread baking technique."

"You asked Southern to tell about their cornbread: First, where I grew up in NC, I only ever used white cormeal (never yellow) as did my mom, grandma, and great-grandma. We used a little flour. Second: An important difference in our recipe and yours is that after baking cornbread in that cast iron pan, we show off our perfectly crisp crust by inverting it onto a plate or cutting-board to slice it. Grandma would never cut the cornbread in her beautiful cast iron pan nor would she allow it to sit crust-side down in the pan! She said it would get soggy, or maybe it would start to blacken from the residual heat- I wouldn't know as she taught me never leave it in the pan, and I haven't for 60 years!"

Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.
To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days
To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

"Baking powder not baking soda makes a huge difference."

"I made cornbread for the first time here in London England  having read about it so much. We loved it and ate it with an enchilada chicken casserole. The reason for not giving it 5 stars is because I thought it a bit salty. Shopping for groceries on line because we are in partial lockdown means that I get bored cooking the same food all the time so this made a nice change."

This Cranberry and Cornmeal Upside-Down Cake is good for dessert but even better for breakfast.

Cranberry and Cornmeal Upside-Down Cake

unsalted butter, room temperature, divided

½ cup (packed) dark brown sugar

cranberries

sour cream

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

Bon Appétit

Preheat oven to 350°. Heat 3 Tbsp. butter and brown sugar in a large cast-iron skillet over medium heat, stirring until sugar dissolves. Stir in cranberries; remove from heat.

Beat together granulated sugar and remaining 8 Tbsp. (1 stick) butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Stir in sour cream. Whisk together flour, cornmeal, baking powder, and salt; mix into egg mixture. Scrape batter over cranberries in pan and bake until golden brown and a tester inserted into the center comes out clean, 25–30 minutes. Invert immediately onto a wire rack (sugared fruit will stick to pan if left to cool).

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Pumpkin Cornbread

pumpkin

extra virgin olive oil

honey,

Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.

Whisk together the pumpkin purée, milk, olive oil, honey and eggs.

Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.

Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.

Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I’ve been eating the remains of my recipe test with yogurt for breakfast).

Indian Pumpkin Pudding

low-fat milk

molasses

mild honey

pumpkin pumpkin (see below)

ginger

nutmeg

raisins (optional)

Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.

Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.

Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.

Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you’ve never had corn casserole before, you’re really missing out: It’s like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.

Corn Casserole

corn kernels (about 6 1/2 cups)

scallions, thinly sliced crosswise (optional)

Cheddar

Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.

In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.

Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.

In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.

Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.

Salt-rising bread is an American technique with deep roots: Home bakers who developed the bread in Appalachia didn’t have access to yeast, but found a way to bake without it when they noticed that their milk starters bubbled up overnight. It’s much easier and far more consistent to get a good rise with yeast — even bakers who make salt-rising bread regularly have failures with the finicky technique. But those who continue the tradition are rewarded with light, tender, airy crumbed bread that makes a particularly delicious toast. Be sure to maintain the starter at an even temperature, as directed, or it won’t take.

Salt-Rising Bread

120 milliliters whole milk

unsalted butter,

Heat the milk in a small saucepan over medium just until the edges start to bubble. Let the milk cool for 5 minutes. Meanwhile, set the cornmeal and 1 teaspoon flour in a medium bowl. Once the milk has cooled, pour it over the cornmeal mixture, and whisk it well. Cover with plastic wrap, and keep warm — 104 to 110 degrees — for about 8 hours. You could use a water bath, a crockpot or an oven that has been turned off, but if the starter isn’t consistently kept warm, it won’t take. When the top of the starter is foamy and it smells a little like cheese, it’s ready for Step 2.

Using a wooden spoon, mix 1 cup/240 milliliters hot water with 1 1/2 cups/190 grams flour and the baking soda, then add the starter to it, and mix well. Cover, and keep warm in the same way you did for Step 1, for 2 to 4 hours, until the dough is bubbly and has nearly doubled in size.

Scrape into the bowl of a stand mixer. Using the beater attachment, with the speed on medium, add butter and salt, then add remaining flour in 1/2-cup increments — you may not need to add it all for the dough to come together. The dough should be smooth and a little soft and sticky after about 5 minutes of beating in the stand mixer on medium speed.

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