How to Make Corn Bread
October 10, 2011
•Le Cordon Bleu
•Chicago
• 0 Comments
How to Make Corn Bread
It is getting late in the season, but you still may be able to find delicious farm-fresh corn on the cob. Check your local farmer’s market first; if there is still corn available, they’ll have it. If you don’t have a farmer’s market nearby, check your local grocery store. They usually have corn on the cob well into October. But because of the time of year, they may only have Mexican or Chilean corn. Buy it if you want it, but it doesn’t take a culinary management degree to know that local is better. It’s tastier, more environmentally friendly, and better for the local economy.
One of the best ways to enjoy late season corn is in a piping hot cast-iron skillet full of corn bread. It’s great alongside your favorite fall soups or simply by itself. Either way, it makes a sweet and delicious treat out of that late-season corn.
Cornbread Recipe
This simple recipe will turn your late season corn into a golden brown and delicious autumn treat. And don’t worry if you’re not a Chicago pastry school graduate, because making cornbread is easy and fun.
Ingredients:
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn (See the simple recipe below)
- 2 tablespoons of melted, unsalted butter slightly cooled
- 2 tablespoons of canola oil
Preparation:
- Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven to heat for 10 to 15 minutes
- In a medium bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine
- In a large bowl, combine the buttermilk, eggs, melted butter, and creamed corn, whisking together to combine. Add the dry ingredients to the wet mixture and stir to combine
- Coat the bottom of the hot cast iron skillet with the canola oil. Pour the batter into the skillet.
- Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Simple Creamed Corn
Of course, you could always use canned creamed corn for this recipe, but what about all that great corn on the cob you’ve got? Save the canned corn for Thanksgiving when there isn’t any fresh corn to be had. This creamed corn recipe will confuse even the experts with culinary management degrees. They, and you, will swear it’s from a can.
Ingredients:
- ½ large onion, finely chopped
- 2 tablespoons butter
- 8 ears corn, husks and silk removed
- 1 teaspoon sugar
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup heavy cream
- Coarse salt and freshly ground pepper
Preparation:
- In a large saucepan, melt 1 tablespoon of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent
- While the onion is cooking, remove the kernels from the cobs by using a large knife and cutting the kernels from the cob in long strokes
- Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender. Drain off any water that is remaining
- Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste
You’ll have some creamed corn leftover after using it in the cornbread, but don’t fret. It makes a great side dish.
This article is presented by Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago offers culinary arts and pâtisserie and baking training programs in Chicago, Illinois. To learn more about the class offerings, please visit Chefs.edu/Chicago for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.