Frozen corn kernels are actually sweeter and tastier than fresh ones because they’re frozen within minutes of being picked. That’s one of many secrets to our remarkably rich, moist corn bread. Sure, you’ll find a lot of traditional ingredients here: Butter and heavy cream add richness, while cake flour and whole eggs build structure in the crumb that stone ground cornmeal alone couldn’t. Baking powder for leavening will be obvious to seasoned bakers, but you may be surprised to find baking soda: It nurtures a golden brown crust and a deep, roasted corn aroma during baking.
Indeed, it’s the unconventional ingredients that set our cornbread apart, like isomalt, a popular non-sweet sugar. In sweet baked goods, sugar normally helps tenderize and moisten the crumb, but replacing it with isomalt yields cornbread that’s exceptionally tender and moist, but never cloying.
And the recipe itself is easy, but it’s particularly important to avoid under- or over-baking the cornbread. Ovens vary a lot, unfortunately, and it’s impossible to predict exactly how long our recipe will take to bake in your oven. But here’s a tip that you can use whenever you bake: The easiest way to know when the crumb has set is to measure the core temperature with a digital thermometer. This little-known trick makes it easy to ensure your baked goods always come out perfect. For this recipe, aim for an internal temperature of 194 °F / 90 °C.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.
Bake the cornbread for 18 to 20 minutes. Give it the toothpick test, or take its internal temperature: when fully baked, it should be 195°F to 200°F at the center.
3. Add buttermilk and eggs; blend Add buttermilk and eggs to the pot and blend with an immersion blender, or dump the corn-and-butter mixture into a serious blender (like a Vitamix) and blend, adding the buttermilk and eggs slowly, until smooth.4. Combine dry ingredients in the biggest bowl you have Mix them together to prevent clumping when you add the corn purée.
I don’t have a 12-inch skillet. Can I use a different size? Yes. You can use a smaller one, or a couple of smaller ones. Eyeball it when you’re filling them, and go to about a half an inch below the rim. If you have leftover, you can use muffin tins or mini bread loaves to bake it off. Can I just use muffin tins or bread tins instead of a skillet? Yes, you can bake it in whatever you want. Aim for an internal temp of 190F, and it’ll be hard to go wrong. What happens if I cook it past 190F? It’ll start to dry out a bit. It’s okay if you go past 190F, but do your best to take it out around then. Mine is very battery in the middle. Is it undercooked? Yes, but it’s supposed to be a little undercooked. That’s part of what makes it ooey-gooey. If you’re not cool with that, just toss it back in the oven and let it cook a little longer. Wait, but sorry. Four sticks of butter? Yep.
7. Prep your skillet Slather a skillet with butter. Get all those corners and edges. Add some flour and rotate while pounding with your palm to make a thin coat of flour. 8. Bake Pour the batter into your prepared skillet. Bake to a core temperature of 190F, about 30 minutes.
A few weeks ago, my dad decided to host a chili cook-off for our entire family. My brother brought his famous turkey chili, my dad made Grandma Quinn’s classic recipe, and my Aunt Froncie brought the Betty Crocker version. They were all delicious, but guess what stole the show? That’s right, THIS VERY cornbread. Not only is this cornbread knock-your-socks-off delicious, but the bar for cornbread is also disappointingly low, so to be honest it was an easy win. Think about it: When was the last time you had homemade cornbread that wasn’t dry and crumbly and tasteless? No longer. This version is supple and moist and made with real corn. Plus, it comes in an adorable skillet. OH, and another thing! You eat it with a spoon. Whoa. Buckle up, folks. This cornbread is about to change your life—and your chili cook-offs—forever.
The question I hear most often with this cornbread is, “wait, is there real corn in here?” YES. It’s made with real corn—and, a little something I learned at ChefSteps, frozen corn actually tastes fresher than “fresh” corn, because it’s flash frozen immediately after it’s picked. There’s also a hefty dose of cornmeal for added texture.
Frozen corn kernels are actually sweeter and tastier than fresh ones because they’re frozen within minutes of being picked. That’s one of many secrets to our remarkably rich, moist corn bread. Sure, you’ll find a lot of traditional ingredients here: Butter and heavy cream add richness, while cake flour and whole eggs build structure in the crumb that stone ground cornmeal alone couldn’t. Baking powder for leavening will be obvious to seasoned bakers, but you may be surprised to find baking soda: It nurtures a golden brown crust and a deep, roasted corn aroma during baking.
Indeed, it’s the unconventional ingredients that set our cornbread apart, like isomalt, a popular non-sweet sugar. In sweet baked goods, sugar normally helps tenderize and moisten the crumb, but replacing it with isomalt yields cornbread that’s exceptionally tender and moist, but never cloying.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don’t tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you’re a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.
And the recipe itself is easy, but it’s particularly important to avoid under- or over-baking the cornbread. Ovens vary a lot, unfortunately, and it’s impossible to predict exactly how long our recipe will take to bake in your oven. But here’s a tip that you can use whenever you bake: The easiest way to know when the crumb has set is to measure the core temperature with a digital thermometer. This little-known trick makes it easy to ensure your baked goods always come out perfect. For this recipe, aim for an internal temperature of 194 °F / 90 °C.
How to tell if your CornBread is done – it’s easy.
FAQ
How do I know when my cornbread is done?
How do you test cornbread?
Why is my cornbread jiggly in the middle?
How do you keep cornbread moist when baking?
What temperature should cornbread be when baking?
It is essential to consider the internal temperature when baking cornbread to decide when it is perfectly done. You might not know this because recipes rarely mention it. An instant-read thermometer should be around 195°F to 200°F when you check the bread from a hot oven.
What can be used as a substitute for egg when baking cornbread?
Aquafaba might be used as a substitute for the egg when baking cornbread. Aquafaba is chickpea water that has a similar function to eggs.
Does cornbread have a doneness temperature?
Cornbread has a doneness temperature. That’s the first bit of news to cover. If you undercook it it will be doughy, obviously, and if you overcook it it will be too dry. Where is the sweet spot? 200–209°F (93–98°C).
Should Cornbread Cool before baking?
On the contrary, you should always allow it to cool slightly before you dig in. Giving your cornbread time to cool produces a fluffier overall texture, as the now-cooked batter has time to relax.