Side Dishes

Alton Brown All-Corn Cornbread

All-Corn Cornbread

This delicious cornbread combines stone-ground white hominy grits and yellow cornmeal for a rich, authentic flavor. It’s a quick and simple recipe that yields a tender crumb with a crispy golden crust, perfect for any meal. Using common pantry ingredients, you can easily whip up this Southern classic in no time.​

Recipe Ingredients

  • 1/2 cup plus 1 tablespoon stone-ground white hominy grits
  • 1 1/2 cups plus 1 1/2 tablespoons stone-ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups low-fat buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, cubed

How To Make Alton Brown All-Corn Cornbread

  1. Preheat the oven & heat the skillet: Adjust an oven rack to the lower-middle position and place a 10-inch (25cm) cast iron skillet on the rack. Set the oven to 230°C (450°F).
  2. Grind the grits: Blend the grits on high speed for 30 seconds in a blender until finely ground. Transfer to a large bowl and mix with the cornmeal, baking powder, salt, and baking soda.
  3. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
  5. Melt the butter & prepare the skillet: Carefully pull out the hot skillet from the oven and swirl the cubed butter around until fully melted, ensuring the bottom and sides are well-greased.
  6. Bake the cornbread: Pour the batter into the skillet and gently jiggle it to distribute evenly. Bake for 25 minutes, or until golden brown and springy to the touch. An instant-read thermometer should read 93–96°C (200–205°F) in the center.
  7. Cool & serve: Remove from the oven and let it cool for at least 10 minutes before slicing. Enjoy warm with butter and a glass of buttermilk!
All-Corn Cornbread

Recipe Tips

  • Use fresh, stone-ground cornmeal: Freshly ground cornmeal provides better flavor and texture. If possible, purchase from a local mill or store it in the freezer to maintain freshness.
  • Preheat the cast iron skillet: Heating the skillet in the oven ensures a crispy crust. Be cautious when handling the hot skillet.​
  • Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can result in a tough cornbread.​
  • Let the batter rest: Allowing the batter to sit for 5 minutes before baking helps hydrate the cornmeal, leading to a moist crumb.​
  • Check for doneness with a thermometer: An instant-read thermometer should read 200–205°F (93–96°C) in the center to ensure the cornbread is fully baked.

How To Store & Reheat Leftovers?

  • Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 1 week.​
  • Freeze: After cooling, wrap the cornbread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, transfer the cornbread to the refrigerator overnight.
  • Reheat: Heat a skillet over low heat. Add a small amount of butter or oil. Place the cornbread slice in the skillet and cover. Warm for 2–3 minutes on each side or until heated through.

Nutrition Facts

  • Calories: 210​
  • Total Fat: 8g​
  • Saturated Fat: 3g​
  • Cholesterol: 50mg​
  • Sodium: 400mg​
  • Potassium: 150mg​
  • Total Carbohydrate: 30g​
  • Dietary Fiber: 2g​
  • Sugars: 2g​
  • Protein: 5g

Check out More Recipes:

Alton Brown All-Corn Cornbread

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 55 minutesServings:8 servingsCalories:210 kcal Best Season:Suitable throughout the year

Description

This delicious cornbread combines stone-ground white hominy grits and yellow cornmeal for a rich, authentic flavor. It’s a quick and simple recipe that yields a tender crumb with a crispy golden crust, perfect for any meal. Using common pantry ingredients, you can easily whip up this Southern classic in no time.​

Ingredients

Instructions

  1. Preheat the oven & heat the skillet: Adjust an oven rack to the lower-middle position and place a 10-inch (25cm) cast iron skillet on the rack. Set the oven to 230°C (450°F).
  2. Grind the grits: Blend the grits on high speed for 30 seconds in a blender until finely ground. Transfer to a large bowl and mix with the cornmeal, baking powder, salt, and baking soda.
  3. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
  5. Melt the butter & prepare the skillet: Carefully pull out the hot skillet from the oven and swirl the cubed butter around until fully melted, ensuring the bottom and sides are well-greased.
  6. Bake the cornbread: Pour the batter into the skillet and gently jiggle it to distribute evenly. Bake for 25 minutes, or until golden brown and springy to the touch. An instant-read thermometer should read 93–96°C (200–205°F) in the center.
  7. Cool & serve: Remove from the oven and let it cool for at least 10 minutes before slicing. Enjoy warm with butter and a glass of buttermilk!

Notes

  • Use fresh, stone-ground cornmeal: Freshly ground cornmeal provides better flavor and texture. If possible, purchase from a local mill or store it in the freezer to maintain freshness.
    Preheat the cast iron skillet: Heating the skillet in the oven ensures a crispy crust. Be cautious when handling the hot skillet.​
    Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can result in a tough cornbread.​
    Let the batter rest: Allowing the batter to sit for 5 minutes before baking helps hydrate the cornmeal, leading to a moist crumb.​
    Check for doneness with a thermometer: An instant-read thermometer should read 200–205°F (93–96°C) in the center to ensure the cornbread is fully baked.
Keywords:Alton Brown All-Corn Cornbread

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