East Coast Grill’s Cornbread Recipe (2024)

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.

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 skilletMix 1 1/2 cups stone ground cornmeal with 1 tsp salt and 1/2 tsp sodaIn a separate bowl mix 1 c buttermilk with 2 eggsPour 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.

I only have a 12-inch skillet, so I multiplied everything by 1.75. I’ve copied the measurements below if it's helpf:3 1/2 cups all-purpose flour2 3/4 cups cornmeal7/8 cup white sugar7/8 teaspoon salt1 3/4 tablespoon baking powder3 1/2 large eggs (for the half an egg, weigh out what the whole egg is, then whisk it and only use half of the weight).2 5/8 cups whole milk2 tablespoons + 1 teaspoon + 5/8 teaspoon oil 1/4 cup + 3 tablespoons butter3 1/2 cups cornBake longer!

I just took this out of the oven and cut myself a piece and it's good enough to send me to the computer to say - YUM. I used my frozen garden corn and since I'd minced a jalapeno for a different recipe I tossed it in too. I've made many kinds of corn bread but this is my new favorite.

Another thing for southerners to fight with northerners about. Sigh. Allow me to offer my perspective, as a person who grew up in the south but moved to Boston as a young adult and immediately felt at home. I used to eat at the East Coast Grill regularly and much prefer this cornbread (albeit with a nudge less sugar) to traditional southern style cornbread, which is like sawdust, imo.

Mine came out very dense and heavy. What did I do wrong?

Added 1/4 # crisped, diced baconCan of creamed cornFollowed rest of recipeMoist and delicious

Reduce sugar by half. Use extra melted butter instead of oil.

I miss the East Coast Grill so finding this recipe was a treat! Made 100% as written and yes it's sweet, but it's true to what was served at the restaurant as delivers on the promise of, "...lofty and sweet, crusty and cakelike, moist and ethereal..." Thank you NY Times!

Love Sam Sifton. This? Flavorless. Going back to southern style. Only change I made was 1/2 cup sugar instead of 3/4.

This is the perfect recipe for me! It turns out beautifully every time. I don’t change anything. I use frozen blackened corn from Trader Joe’s. Everyone loves it!

Made to serve with leftover chili - amazing! Golden brown, fluffy, delicious by itself or with chili, butter, or honey. Used a couple Tbsp of polenta with the cornmeal, 1/2c sugar, 2% milk, a few shakes of Everything but the Elote, and about 1/2c cottage cheese (didn't have kernels or would add). Used removable bottom cake tin, cooked 50 min, cooled in pan 10 min, perfect.

This recipe was seriously so good. Perfectly tender and really easy to make. I did cut out 2 tbsp of the sugar based on some of the comments, and it was still sweet enough for my liking. I'd remake this for sure and it passes the I'd-make-this-for-company benchmark. As for the comments saying they didn't like it because it's not savory: it says right in the recipe description that it's sweet...if you don't like it sweet or want a savory bread, I'd just try a different recipe lol.

Aside from the fact that I cut down the butter to 1/2 cup and baked it for 50 minutes instead of an hour, I made it as written. Delicious! But it does make a huge loaf, so maybe next time I’ll make half a batch in a loaf pan.

This is my all time favorite cornbread recipe, exactly as written. Okay, I just recently made a modification. I subbed two cups of chopped fresh cranberries for the corn kernels. The sweet sour contrast was amazingly good. It was a big hit at the Thanksgiving table.

Perfect without the sugar. Used this recipe for Thanksgiving stuffing. Worked well with vegan substitutes for butter and milk. (oat milk and earth balance)

Maureen highly recommends