easy baking

Fresh Peach Cake

(1 stick) unsalted butter,

sugar, divided

eggs,

sour cream,

vanilla extract

all-purpose flour

baking soda

baking powder

salt

cinnamon

large, ripe peaches, peeled, pitted, and sliced

pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

I'm a 48 year old Dad with 'read the recipe and do what it says' cooking skills.<br /><br />I made it exactly like the recipe except I didn't use the pecans...i hate pecans.  The cake is sooooo moist and delicious, perfect amount of sweet but not too sweet.  I also used an 8x13 pan and it was actually a little too big I think.  I might try the 9x9 next time for a taller cake.  The cake was probably 2" tall this time...not bad but I might like it even better if it was 3".  Might also pack the peaches in a little tighter...I watched Ina's video and put them in the same density she did.  It was peachy but not in every bite...i think I might like it peachy in every bite :-).<br /><br />Still, perfectly delicious as is and amazing served warm with vanilla ice cream!  Easy to make and came out great.<br />

This was a fantastic and easy to use recipe. Changes I made, 1. Per other reviews, I used a 9x13 baking dish. 2. I needed tons more peaches. Instead of 3, maybe I used a dozen. Each peach probably yielded about 8-10 slices. I wanted my layers of peaches to actually be layers, not just scattered bits. I baked it for about 25 minutes at 350* and then lowered it to 325* to finish cooking the middle, but not charring the edges. It's beautiful! 

I am going to try sending this review for the 3rd time, if it doesn't go... forget it !<div>This cake was absolutely delicious !  HOWEVER !!  Just like below "Anonymous" now 20 hours ago..  The cake overflowed the pan, piled on the bottom of my oven.  I immediately grabbed a 13x9 pan, sprayed it with PAM, dumped the cake into the larger pan put it back into the oven for another 15 minutes.  It came out delicious.  Yes edges were a little hard, but I do like hard, crispy edges.  I would make this cake again BUT FIRST !  INA PLEASE GET THE PAN SIZE RIGHT...  I make lots of your recipes and love them, I even set my kitchen on fire making the Beef Bourguignon.  Please correct this pan size and re-send out.  This cake is so very good.... thank you.</div>

Delicious summer recipe! I wish I had read the reviews first and tried a larger pan. Mine did not overflow, but it did take longer to cook. Also, since I did not have extra-large eggs, I used 3 small ones, and the batter was easier to spread and also came out softer. I will certainly make this cake again!

So Good!! Used yogurt in place of sour cream. Glad I read other reviews first. Used 9x12 pan and it rose to the top. This is a keeper!<br />

My daughter went peach picking and I’m not good with pies so I gave this a try.  It was delish!  I followed the recipe exactly.  I used an 8 x 8 baking dish and a convection oven at 325.  It passed the toothpick test in 45 minutes.  I’m not the best cook but the recipe was easy to follow and everyone enjoyed the cake.  I’m not sure what to do with the other 30 peaches!!

This is the first time I tried this recipe. It seemed I was running out of batter for the second layer but was enough to cover the first layer. I was afraid that this is a very thin cake as the batter is not too much like a regular cake. But boy, was I wrong, the cake rose and doubled in height exactly as Ina described. Also, I used canned sliced peaches which I dried with paper towels. Worked like a magic and the flavor and texture are out of this world. I would have given it 6 stars except 5 is the max.

Made this cake on Saturday.  It was great. I reduced the regular sugar 50% and used Splenda for the other 50%. The pan that I used was 11 x 8 1/2 and was perfect.       

Some folks shared that their pan overflowed into the oven; therefore, they recommended placing the baking dish on a cookie sheet. I did this, and as a result, my batter did not cook after 55 minutes. At no time did my dish overflow. I had to remove the cookie sheet and cook an additional 20 minutes. Had I just followed the recipe, this would have been perfect. I think the ones who had problems have missed an ingredient or something. This has an excellent flavor. DO NOT ALTER THE RECIPE. IT IS PERFECT AS IS. 

This is an *awesome* cake!  My only criticism is that I wish the ingredient list showed that the sugar was a divided use.  I didn't catch that the first time I made the cake until I'd already creamed the butter and sugar.  So the cake was quite sweet.  But it was still gobbled up at a luncheon I made.  When I made the cake again yesterday, everything was done properly and the cake was incredible.  Only changes I made were to omit the pecans (I am not a fan of nuts in cake) and substitute almond extract for half of the vanilla extract.  This cake is DEFINITELY better the second day.  The first day the upper crust is crispy.  But by letting it cool and covering with plastic wrap it is no longer crispy the next day.  And while I'm sure it's delicious with fresh peaches, it's March right now...so I used frozen ones.  Needed a little extra baking time as I didn't thaw them out beforehand, but the end result was a very yummy cake that is my new favorite cake!  Moist, quick and easy to make and tastes wonderful...what's not to like?<br />

https://www.foodnetwork.com/videos/inas-fresh-peach-cake-0237134

Ina uses local ingredients to make her rustic-style Peach Cake.

Ina's Fresh Peach Cake

Croque Madame Sandwich

flour

milk

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

eggs

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Cream Scones with Currants

sugar

unsalted butter,

orange zest

currants

heavy cream

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm. 

Try adding huckleberries, prunes (yes, prunes), apricots or  raisins for a different taste, along with lemon and/or orange zest and a little extra lemon or orange juice.  They're all very good! I use deep cookie  cutters for a change in shape, also.<br />

I just used the base scone recipe and added dried cranberries, chopped walnuts and lemon zest...I found I needed to add quite a bit more liquid, but overall they were a very nice texture and light. Broke apart easily but held up nicely to toppings. Not too sweet either. 

These were so easy...I didn't use orange zest or currants,,instead I put in about a third cup of dried lavender, and sprinkled pink sea salt and sugar on them before baking...loved them..

Best scone recipe! The closest thing that reminds me of the amazing scones the English make! Just cut them into circles instead of wedges.

delicious! This was such a fast and versatile recipe. I made it as is and also added the cream and sugar on top. It came out wonderful.... It's not too sweet and you can substitute the currants for anything like cranberries or chocolate chip. If you like it a bit sweeter you can even do a nice sugar glaze on top. Also, if your not a fan of orange don't do the Orange zest! Substitute it with vanilla extract, or lemon zest, etc. 

I liked the recipe but made a few changes. I added lime zest because that's what I had available to me. I substituted the egg with a 1/4 cup of Eggbeaters. I also substituted the sugar with Splenda. 

I loved the texture. The flavor was ok. I thought it still smelled too much of uncooked flour. I think I would like to make this again but instead of putting the zest in the flour I'd let the zest sit in the cream for few minutes and/or add a teaspoon of vanilla. 

For those that think its not sweet enough. Scones aren't supposed to be sweet. If you want them sweeter, make them sweeter. Not a big deal. If you live in a humid climate, I live in Florida, you need to be careful with how much liquid you add. You may need to add a little more flour. So I would not add that 5th tablespoon of cream unless you need it.

As any English Housewife will tell you, by the time a car is heard approaching, the Scones are in the oven,kettle on for Tea and by Time Everyone sits down, the Scones are done!This is a lovely, delicious recipe.One thought,Why Cut in Wedges? The Scones have the tendancy to be "flatter". Just dip round cutter in Flour and push straight down,no twisting. Seals the edges &amp;keeps from rising.

Followed recipe exactly.  The scones came out fluffy and tasty.  I made a second batch for my kids with chocolate chips - big hit!

It's my first time baking scones and these were really easy to make. They were sweet, but not too sweet, and just crumbled in my mouth. I used golden raisins instead of the currants and dark brown sugar for the topping. I'll definitely try them again.

Loved it. Very easy. Added more currants than recipe called for.

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

Lemon Yogurt Cake

plain whole-milk yogurt

lemon zest (2 lemons)

vegetable oil

lemon juice

confectioners' sugar

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Superb.  Made this the 1st time about 7 years ago.  Took it to a dinner party without ever having tasted it and thought - what's the worst thing that could happen?  If it's bad, we just won't eat it.  INSTEAD....people said:  "Wow - this tastes like a cake we've had from a fancy dance Vermont bakery."  (FYI someone made another Ina dessert and this cake won out hands' down.  Have made it many times over and always get rave reviews.  SUGGESTION:  Use plain non-fat yogurt; 5 egg whites instead of 3 whole eggs.  I think it really makes a difference.  I made it one time with whole yogurt and thought it made it unbelievably oily and ... just not right.  That was enough to go straight back to the above.  It's a signature cake of mine and I can't thank Ina enough!

I made this for a dinner party and everyone wanted me to make another one the next day! This Easter I’m going to use my lamb mold, I might have to double the recipe though. Can’t wait for it!

I love everything lemon so I can be quite judgy! This was delicious. I made two batches. First batch we ate same day, was good but not great. Second batch I left the cake in the pan for the first glaze so I wouldn’t lose as much juice off the sides and let it soak completely in. Second glaze I doubled the lemon juice as it was not enough for the sugar. Let sit in fridge overnight and it was amazing the next day with some whipped cream and berries!!! Don’t forget to poke your cake to soak in all that juice!

This is the best lemon cake ever. Excellent when key lime substituted for the lemon juice and zest. Also did it with blood oranges. My go to recipe.

Even though I used Greek yogurt mixed with a little water, it came out great.  Had a dessert party with 5 or 6 other more elaborate dishes, but this was the first cake to disappear.  Loads of compliments.  Note that the video doesn't show the 2nd glaze.  The recipe does not have any errors, as pointed out in prior reviews - read carefully and you'll see that you need to mix lemon juice twice - once with water to make a syrup that gets poured over the warm cake and that gets absorbed.  Then mix lemon juice against with confectioners sugar for the final glaze poured on when the cake has cooled.   DELISH!!!  Love you Ina, your recipes never disappoint!

Best lemon pound cake! It's so easy and tastes very moist and light. Had this when my in-laws were in town and they ate the whole thing in a short amount of time. Just finished making it again for my book club women tonight. Thanks for making me look good with this delicious recipe!

I made this for my family and my husband thought this was THE BEST lemon cake he has ever had!!  I loved it, too!!!  Super recipe for any time of the year!!!!  I serve this with fresh strawberries for a lovely summer dessert!!!

I am not much of a sweet cook, but this came out perfectly delicious on the first try. I used the recipe exactly, with an organic 4% yogurt. I did use more zest. I make my own powder from dried lemon peels. I don't know how that compares to fresh. The only thing I did different was using a shallower rectangular pan instead of a a loaf pan. The cake was so perfect, evenly moist and sliceable, that the second effort is in the oven in a loaf pan. Fingers crosed.

This is a fool proof recipe if followed exactly. It is quick to assemble too, you can easily whisk by hand. Just make sure you have lemon zest in the batter to get the lemon flavor. I used two lemon's zest and it is the perfect amount. Love this recipe, already made it 5 times.

This cake is fabulous! Everybody loved it and it went especially well with ice cream. I thought it tasted even better the next day after sitting covered in the fridge overnight. 

https://www.foodnetwork.com/videos/lemon-yogurt-cake-0135154

This light, lemony cake uses vegetable oil and yogurt instead of butter.

Try this comforting Apple Crumble with a crunchy, nutty topping from Food Network.

Apple Crumble

apples

lemon, juiced

walnuts

oats

dark brown sugar

fine salt

(1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optional

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

I have made this recipe dozens of times and everybody loves it! I've used a variety of apples and find that a mixture of granny smiths and golden delicious are the best. The crumble is slightly dry, so I drizzle each serving with a caramel ice cream topping before a scoop of the vanilla ice cream. I've also made this in a pie crust for a crumble topped apple pie. This is best eaten the day of because the crumble will soften from the juices of the apples the longer it sits. 

Great I just add half of a butter stick more to the crumble and it was perfect :) and I use only 3 apples 

I have been making this dessert for years and Granny Smiths are my favorite for it. Here is a hint: make double or triple of the topping and put the extra in a Ziploc bag and store in the freezer . Then you can make another super fast. Sometimes I make berry crumble. 

Extremely good! I loved it since the moment it started to bake, it had a heavenly smell. I made it with frozen blueberries instead of walnuts because of a recipe I had seen earlier and it was just as great.

excellent apple crumble! i followed the recipe on the crumble amount, however i used 7-8 large granny smith apples, it turned out wonderful, the apples were melting and crumble was crispy, even the next day. i used pecans instead of walnuts, and what can i say everyone loved it.

Delicious! I used 3 lbs. of Braeburns from the farmer's market, cut the sugar for the apples in half, and made the topping as written, using both walnuts and pecans. I had to actively restrain myself from eating the whole pan. Next time I'll use 4 lbs. of apples, because I love apples, and use less flour for the topping, as others have suggested. Thanks for such a great recipe! I'm hanging on to this one.

EASY PREPARATION!!! LEFT OUT THE SUGAR WITH THE APPLES, AND ONLY USED THE BROWN SUGAR IN THE CRUMB MIX...DELICIOUS!!!!!!!!! NOT TOO SWEET.  YOU CAN USE IT WITH ICE CREAM, LAYERED GREEK YOGURT BREAKFAST/DESSERT, OR JUST PLAIN BY ITSELF!

WAY TO GO!!!!!!!!!!!! 

Had better. My apples turned out mushy, crumble was dry, and everything lacked flavor. 

I'm kind of shocked by the positive reviews on this recipe. It was very dry. I had to add extra water to make any liquid at all. In the end the texture was part dried-out apples, part mealy oat/flour topping. The flavor was ok, but I was so disappointed with the texture that I'm not making this recipe again.

Excellent apple crumble! It still tastes good if you cut the amount of sugar a little bit as well!

https://www.foodnetwork.com/videos/quick-apple-crumble-67780

If you are looking for a light dessert, try this easy apple recipe.

Quick Apple Crumble

Use overripe bananas to bake a classic banana bread with this easy recipe from Food Network.

Banana Bread

(1 stick) unsalted butter, room temperature

bananas

Two slices of Banana Bread, one of which contains spread butter, on a small blue plate with white edging

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. 

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. 

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. 

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. 

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. 

Spread slices with honey or serve with ice cream.

Will this work using salted butter and no actual salt? 

I make this for my husband and all his coworkers. A lot of army men who aren't married don't get homemade goods as often so I send this to work with him and he shares. The first time I met everyone he works with they all said "Your the one who made the amazing banana bread! (They also knew me by the cookies I sent them during deployment) 
Needless to say, this recipe makes QUITE an impression. Thank you so much for this recipe! 

Great recipe! Some changes to make it better... I use salted butter and don't notice the difference so don't kill yourself lol. Also! Add 1 tsp of vanilla extract to the banana mixture and add 1/4 cup of dark brown sugar to banana mixture. Makes this recipe to die for!!! It's a go to every time! Cooks for an hour on convection bake ! 

Why do people say The recipe was great but I added this I did not add that if you add or take away Then It is not the same recipe MAKE THE BREAD FIRST TELL HOW IT IS then make it a second time and say how it was better or not I want to know About the recipe posted not your Gordon Ramsay
impression I made it and it was good as is. I will keep this Recipe as a base and add to it a strawberry banana bread was good too

I have made this both exactly as written AND with modifications. Fantastic both ways. We are transitioning to a plant-based, low-fat diet so I made the following changes this last time: 
Reduced sugar to 3/4, 1/2 cup unsweetened applesauce to replace the butter, 1 cup reg un-bleached flour + 1 cup home-ground wheat flour, almond milk in place of reg milk, and I added 1 tsp of cornstarch to make sure it held together nicely without the eggs. Delicious!! Just as good as the original recipe, in fact, my husband couldn’t tell I had even changed anything. This was gone in one night! Yum yum! 

Very good recipe!
My recommendation: if you’re living at high altitude, add an extra two tablespoons of flour. Otherwise it takes 20+ extra minutes to bake!

perfect recipe. I only added a teaspoon of vanilla to the smashed bananas and added pumpkin seeds on top before putting it in the oven. Sooooo good. 

Love it, easy, although I only need to bake about 50 minutes.  My oven may run hot.  Added semi-sweet chocolate chips for amazing taste, especially if you are a chocoholic!  Batter is thick enough to keep the chocolate chips from settling to the bottom.

This was the moistest banana bread I've ever tasted. If you don't like super-dense banana breads, this recipe is for you—just make sure not to over mix it! I followed some of the other comments' advice and added a teaspoon of vanilla and substituted half of the white sugar with brown, but gave it my own twist with an added half cup of chocolate chips and a third cup of chopped walnuts. It gives the bread more texture and dimension, and the result is absolutely heavenly. Because the chocolate added some extra sugar, I did decrease the amount of total sugar to 3/4, but that's a personal preference, I suppose. I will definitely come back to this one!

I could not find my favorite recipe and this one was great.  I cute the sugar from 1 cup to 3/4 and mixed in almond flour with the flour.  And added walnuts.  I doubled it too and it was really delicious.  A secret from the sweetest lady...add a little vinegar to the milk.  That's all I remember from my missing recipe.  

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

cornmeal

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

For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.

Southern Biscuits

butter

shortening

buttermilk,

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

<span>An excellent biscuit recipe! A few additional biscuit-making tips:</span><div>1) You can use 4 TBS butter if you don't have shortening. Don't take the butter out of the refrigerator until you're ready to add it to your dry ingredients. It needs to be COLD.</div><div>2) Try using a grater for the butter. Works perfectly.Then blend butter/dry mix with fingers.</div><div>3) If you don't have buttermilk on hand, add a bit of lemon juice to your 1 cup of milk. </div><div>4) I often add a pinch of sugar.</div><div>5) Do not over handle the biscuit dough. Pat out on floured board, fold over in thirds. Rotate. Pat out, fold over in thirds, rotate. 5 or so times.</div><div>6) IMPORTANT: As noted in recipe, push biscuit cutter straight down through dough--no twisting.</div><div>7) Don't put in oven before it's fully heated! :) </div>

For once I'm smarter than AB! Make square biscuits. You won't need a biscuit cutter, and there won't be any second pass biscuits that aren't as light as the first!

My mother made the best biscuits and I have never tried to make them because I knew mine would fall short. I had left over buttermilk and didn’t want pancakes and decided to give Alton’s recipe a try. OMG. these were so good it took me back 40 years to Mom’s. Followed the recipe exactly except I halved the recipe. Can’t wait for everybody to wake up.

I made these and instead of using a cookie cutter or cutting out biscuits, I just cut the dough into squares like for tic-tac-toe and rounded the edges so I didn't have the problem of having to do a 'second pass' and risking the last bit of biscuits not turning out like the first pass.

Great!  Should also mention that when you press down on the cutter, do not "twist" the cutter so it cuts through the dough.  Press down only once, firmly, and use your thumb to push it out.  This is a key step it making sure your biscuits rise!

Love AB anything! But this recipe is great! Perfect for the way I make biscuits. I use all butter as well and add a teaspoon of powdered sugar. I have very hot hands so I put everything in the freezer for about 10 minutes or as long as it takes to heat the oven. I grate my butter also. It helps alot. And I have to use a fork to bring it all together! Oh and I keep citric acid in powder form on hand just in case I don't have buttermilk. Takes about 1/4 teaspoon for the cup of milk. You can also adjust that to your taste. Then I make my biscuits square. I just form a square with the dough then cut them square with my scraper or I've used a pizza cutter before as well. Square keeps you from having those runt biscuits that aren't as fluffy!

I only got 8 largish biscuits, but they were delicious! I didn’t have buttermilk so I subbed 1 tablespoon white vinegar in 1 cup of milk-still so good!

Perfect recipe! I have used this recipe for years.I'm eating a biscuit fresh from the oven with butter and Blackraspberry jam right now.  I use the same measuring method as does his Mother and I also sit my dry ingredients . My Grandmother's said NEVER  put your warm hands to mix biscuits and sift the flour mixture three times. I use a pastry cutter. I have used this recipe a long time but had not watched the video until today. Pushing an indentation in the center is a new idea for me and will try it next time. Recipe works fine with plain milk if your out of Buttermilk. I bake mine at 450 degrees for 13 minutes. Thank you Alton for another wonderful recipe! I especially like the way Alton teaches about chemical reactions etc. on his videos. 

The print recipe states a 450 degree oven but the video says 400 degrees.<div> That’s a huge difference, which is it.</div>

Best ever...tried many others online but Alton takes the cake (everytime). LOVE HIM!

https://www.foodnetwork.com/videos/altons-southern-biscuits-0169317

Alton's Southern Biscuits: tender, flaky and just waiting to be buttered.

Alton's Southern Biscuits

Ridiculously fudgy, chocolaty brownies made with ingredients you probably already have on hand… a recipe to keep forever.

Best Ever Brownies

water

cocoa powder (dutch-processed)

oz semisweet chocolate

instant coffee (optional)

tsp vanilla extract

tsp salt

Preheat oven to 350F

Grease and lightly flour 11 x 7 pan (or 13x9 pan if you do not have 11x7) and set aside

In small saucepan, heat ⅔ cup water until it just begins to boil. Add cocoa powder, semisweet chocolate, and instant coffee. Immediately remove from heat and stir constantly until mixture is smooth and silky.

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