Holiday Corn Bread

This slightly sweet cornbread recipe—adapted from one of Chef Paul Prudhomme’s classics—is my go-to for muffins, stuffing, or baked in a cast-iron pan. I first experienced Chef Prudhomme’s extraordinary cooking at a pop-up in New York City and later in New Orleans, and his approach to Southern flavors continues to inspire my holiday menu.

The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes.

Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.

Prep Time: 15 min

Cooking Time: 30 min 

Ingredients

Yield: 10 portions                                                         

 ½ Cup.      All purpose Flour                                     

1 Cup          Yellow Cornmeal                   

1/4 Cup      Sugar                                                           

3/4 Cup      Corn flour                                                       

2 Tbsp       Baking powder                       

3/4 tsp       Salt                                       

2 Cups       Milk                                                             

1/4 lb          Butter, melted                                           

1 ea             Eggs, whisked                       


How to bake Corn Bread

Step 1

Mix the dry ingredients together, stir with a fork to blend evenly. 

Step 2

Crack the eggs into a bowl, whisk the eggs, melted butter and milk together so that it is evenly blended. Slowly add the wet ingredients in to the dry ingredients, gently whisking,  until it is a smooth batter.      do not overmix.                                                   

Three loaves of bread are sitting on a tray ready to be baked
Three corn on the cob are sitting on a grill

               


Step 3

Pour the batter into a buttered, preheated cast iron mold, muffin or brownie pan; bake at 370°F until lightly browned. Cool & serve warm with rich, creamy butter

A piece of cornbread is on a plate next to a bowl of cornbread

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