Go to the Recipe: Rich as F*¢k Cornbread
So glad to hear it was a hit!
I made the corn bread last night using the 4-6” pans. It was amazing! Truly the best corn bread I have had. My granddaughter asked if this could be her birthday cake this year. And that was after she decided it couldn’t be her wedding cake in August because it would be too difficult to keep warm. I would say it was a hit with the family. Good job Chef Steps!
I have made this twice and I only have the 10'' cast iron. Each time I have made it the cooking time is much longer than the recipe says it will be. Not sure if its because the breville oven is in convection and needs to be in super convection?
Is there a substitute for the isomalt? I can’t find it locally and was hoping to make this tomorrow. Thanks!
I made this for Christmas Eve (muffins) and it was a big hit. My mother-in-law and sister-in-law said it was the best cornbread they have ever had. So good! Thanks for the great recipe.
if I wanted to reduce the amount of isomalt in this recipe how low can I go while achieving desired results. I think my GI is a bit sensitive to the isomalt.
So based on the notes if i eat 1/4 of the cornbread i will likely get diarrhea because of the isomalt?
So the updated recipe works better but I'm still having em trouble getting this to looks like it does in the video. How much should the cooked corn/butter weigh before blending? I suspect I am either leaving it too wet or cooking out too much water.
OMG. I never thought cornbread would be the star of a Thanksgiving dinner. The recipe name is appropriate. Thank you for the recipe and techniques.
I used a 10" skillet but mine didn't rise, is it becasue I didn't thaw out the corn first? It was in the oven 45 min and the center was liquid but 75c. Ill wait until 93c and see what happens
When you guys say that a convection setting can be used on an oven for a recipe do you take into account that most ovens now auto adjust the temp down by 20 degrees F or so, I tried baking this with convection in my 12 in skillet using the guidelines for the 10 inch and it took just as long and the top didn't brown very well. Should I turn off this auto conversion/adjust feature in my oven?
I used cup4cup and it turned out great. In general most gluten free flour blends will naturally have less structure and lend themselves well to more cake like recipes. I didn’t adjust anything and my girlfriend said they were the best cornbread she’s had. I did mine in tins
Gave this a try tonight with both a gluten and gluten free version. I doubled the recipe up to the blender part and then separated one part out to Cup4Cup in muffins tins, then baked the rest with KA Cake Flour in a 10in cast iron. The muffin tin ones look pretty good (could be a bit more brown on top) and the cast iron one looked great until I tried inverting it and it fell apart. Probably should have let it cool for a bit longer and wouldn’t be as likely with the 6in pans since there’s less heft. Tastes great though 😅 might give the cast iron another go in the morning. My Vitamix was definitely not pleased with the double batch and quickly overheated so probably would do that in two different batches as well if doubling, or just get a blender that doesn’t shit itself doing the most basic things and can properly cool itself (aka the Breville)
It says in the recipe. 350g of batter per 6 in skillet.
Batter not butter
You're right! We've added the cornmeal into that step. Thanks for pointing that out!
In your written recipe you wrote ‘In a medium bowl, whisk together cake flour, isomalt, sugar, salt, baking powder, and baking soda until well combined.’ Where is the cornmeal? Did I miss something?
We did 20 g butter per 6-inch skillet. If you're baking a full recipe in a 10 or 12-inch skillet add 80 g butter.
How much batter per small skillet?
Thank you
Hey J! 12-inch skillet: Follow the baking temps in our "TIP: How to bake cornbread in a 10-inch skillet". Due to the fact that the cornbread will be wider and not as tall as the 10-inch skillet version the bake time might be around 25-30 minutes. Begin temping your bread at 20 minutes. Muffin tins: We did some tests on this. During tests used 4-ounce muffin tins, sprayed with nonstick cooking spray. Filled each mold with 110 g of batter and baked at 325 °F with convection. Total bake time was around 22 min. Don't forget to rotate 1 or 2 times during the bake!
What would the baking procedure be for a 12 inch skillet and muffin tins?
Mixed review here. While I certainly liked the flavor, the texture was too crumbly for my tastes. I did bake this in the 10” cast iron, but thought that was way too much for one pan. It didn’t overflow, but I think it would have come out in nicer portions in a 12” pan. The top crust was super crisp, which was great. I may give it another shot and try it in individual muffin size. I would adjust the time and temp accordingly.
Thank you again for the 'change log' style note in the recipe header - it is helpful
Could I substitute the frozen corn for just more cornmeal?
If using ghee instead of butter (I can lactade the milk and cream), would I still use almost a pound of ghee total?
Hi Aaron! Don't worry, you can find the original version in the tip at the bottom of the recipe before the make-ahead and storage instructions. We do recommend giving the updated version a try though! We didn't alter any ratios to the batter formula, we just scaled it down slightly, and then made some small tweaks to improve baking performance. Happy baking!
Hi Aaron, check out the editor's note in the headnote—it lists how and why we've updated the recipe. And the original recipe can be found in the drop down tip just before Make Ahead and Storage instructions.
I made this recipe a couple weeks ago and it seems like it has changed. Why did you change the recipe?? I loved it how it was and should have written it down. Is there a way I can see the old version?
What would be a good gluten free substitute for the cake flour?
Hi May I know whether or not i can make this one day in advance
Hey Cindy. If using a cast iron pan preheating it is a great way to insure you develop a great crust on your cornbread. That being said we still recommend adding the butter and flour to the pan before the batter. Be careful and have a couple extra side towels at the ready. It might not be the most fun to grease and flour your pan after it's been preheated but it does work well.
I’m using a cast iron pan for this recipe. Do I preheat the pan or start with it at room temp?
Delicious. I don't even care for cornbread, but I have to make it every once in awhile for my guests or clients. Used muffin tins. I ran out of isomalt (only had 2/3 of the recipe), so I divided the rest 50% flour, 50% sugar and it still turned out good and not too sweet. LOVE the crustiness on all the edges. Definitely got better crust forming on the regular pans, than the non-stick pan. Thank you so much for the recipe
Video and copy are guidelines and inspiration that allow you to repeat with success. The pan selection is up to you and filling 2/3 of the way is sufficient. Bake until it is done and not by time. It is still up the the operator to make the batter correctly, fill pans, and bake to perfection. 120 g per mini loaf pan is a guideline. You got this!
If you must, in pans would be the move. Batter will firm up in the fridge and the flour will continue to hydrate.
Also, why does it tell you how many grams to add to each pan but not in the actual written out recipe? These things make me nervous lol
Is there a point where I can make batter and cook next day? In pans?
Unreal. The best cornbread I’ve ever had by a mile. Completely unmatched, no question. It’s also fun to make—the corn smells so good while you’re cooking it in brown butter. Some commenters found it too sweet, but I thought it was perfect (perhaps they erroneously replaced the isomalt with more sugar?). The only thing I tweaked was the cook temp; I found 194º had a bit of a ‘gooey brownie’ texture, 205º gave it a bit more structure. I made it in muffin tins for easy individual portioning.
Reduce or eliminate the sugar
I could not eat these they are far too sweet. The texture is nice though.
What time and temp for cupcake pan?
I have celiac and have done it with Cup4Cup, but I think Cloud 9 would also work pretty well. Bob's Redmill makes a pretty gritty product.
That is what the 1 to 1 flours claim. I used to be sensitive to wheat flour too but found that non hybridized, heirloom wheats like Einkorn, Emmer, and Khorasan wheats do not flare me up.
Can I make a gluten-free version by substituting 1-1 gluten free baking flour - my wife has wheat sensitivities?
A teaspoon of butter, flour, water, or salt will all have different weights. You can't convert this recipe to volumes with a single conversion like that.
5g in a teaspoon
28.3 g in an ounce
most scales should have both listed though. Hope that helps
Do you have the recipes in US measures? If so, where can I find them please.
Substitute
