East Coast Grill’s Cornbread

since this is suppose to be Corn Bread and not a cake I omitted the sugar and it turned out very good. I figure there Is enough sugar in our daily life. I need to have the real thing and taste the corn. I used creamy corn instead of kernel. very good...... thank you

Used buttermilk instead of milk, then it was done 10 min. early. Probably not a coincidence....

I also used buttermilk, and yes, it was done ten minutes earlier. The cornbread was very good, the only change I'd make would be to reduce the sugar to 1/2 cup instead of the 3/4 cup as called for in the recipe. It was rather sweet (approaching too sweet) with the 3.4 cup.

There's nothing better than cornbread, and this is a good one.

Tweaks:

Cut the sugar by 30 to 40% – – it'll still be sweet, but less desserty.

I like to use corn kernels I have blackened on one side in a lightly oiled skillet.

Also, consider using 2 teaspoons of melted, strained bacon grease in place of 2 teaspoons of the oil or butter in the recipe – – adds delightful smokey flavor note!

Finally, who would complain if you added two coarsely chopped green onions to the batter?

Traditional cornbread shouldn't have flour: Mary Daniel's cornbread (from a pioneer recipe - circe 1860's, Texas) 3 Tbs oil heated to 425 in an iron skillet Mix 1 1/2 cups stone ground cornmeal with 1 tsp salt and 1/2 tsp soda In a separate bowl mix 1 c buttermilk with 2 eggs Pour into hot oil in skillet and bake 20 minutes (keep an eye on it) Mary Daniels lived in Weatherford, TX. Was near 100 in the 1990's when she died. This was her grandmother's recipe.

Well this is from the East Coast Grill in Cambridge, MA, and that's the way we Yankees like it up here.

I thought I had found my perfect cornbread recipe, until I made this one. I adore the added texture and flavor of the corn kernels and the crusty top. The cornbread has just the right amount of sweetness and the consistency is heavenly. It will be a long time before I try another recipe.

I wonder what all the people commenting that you cannot call cornbread with sugar added "bread" call their sweetbreads, banana breads, etc. It is very common to add sugar to cornbread in the north, and thank goodness it is, because it is delicious sweetened with sugar. I wouldn't make it any other way.

It's wicked with maple syrup instead of sugar, or canela from the Dominican Republic!

This has been my go-to cornbread recipe since it was published four years ago, but usually with buttermilk instead of whole milk, and sometimes without the corn kernels. Yes, it always takes about 50 minutes instead of an hour with buttermilk. Don't forget to serve it with the honey and red pepper flake mixture (follow link to original recipe) on the side!

This was the most popular dish at a dinner of five that included one elderly person and one child. I thought I'd have leftovers but no such luck. A little extra salt might give it a little extra zing -- I might try it with an extra 1/4 teaspoon next time -- but it was awesome as is. Who cares if it's Yankee cornbread? It's delicious. So many critics; but only one Sam Sifton. Thank you, Sam.

You should call this Corn Cake, it is way too sweet to be Cornbread.

This cornbread that's sweet and cake-like is what I think of as Yankee cornbread. The one that's all corn meal and unsweetened is what southerners prefer.

After moving 20 years ago from NJ to NC, I was shocked to find that I hated southern-style cornbread. I am so pleased to find this recipe, adapted from a well-loved restaurant cornbread. For those who only like southern-style, don't make it. Pretty simple! I love it, and I am very, very happy that it works so well as written :)

All-purpose flour and sugar in cornbread? You should call whatever this is something else.