There are thousands of fantastic Grandma’s cornbread recipes in most every home in America. They can be loosely put into three general categories: traditional (often made in a skillet), southern (soft and sweet), and filled with ingredients like corn, jalapenos, or bell pepper. This recipe is for the sweet cake kind that Chris Schlesinger introduced to New England, along with true southern BBQ, at his now-closed Jake n’ Earl’s Dixie Barbeque restaurant in Cambridge, Massachusetts (later called East Coast Grill).

East Coast Grill Cornbread

This cornbread recipe makes a sweet, soft cornbread that goes incredibly well with any smoked or grilled meat, fowl, or seafood. Try serving leftover cornbread toasted and slathered in butter with breakfast, or cut into cubes and toasted to make croutons, or mixed with sausage and apples for cornbread stuffing, or use your imagination…

5 from 1 vote

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Course: BBQ, Side Dish

Cuisine: American, American South, North American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings:

Author: My Hungry Traveler

Equipment

2 – 12 x 8-inch pans or a 10-inch cast-iron skillet

Ingredients

2 cups All-purpose flour
1 cup Yellow cornmeal
¾ cup Sugar
½ tsp Salt
1 tbsp Baking powder
2 large Eggs
1½ cups Whole milk
1¼ tbsp Vegetable oil
¼ cup Butter, melted

US Customary – Metric

Instructions

Preheat oven to 350°F (175°C). Lightly grease pan with butter.
In a large bowl, stir together dry ingredients. In another bowl, mix wet ingredients, except butter.
Stir wet ingredients into dry and then add melted butter and stir until butter is mixed in.
Bake 1 hour. Top should be lightly browned. Let cool for 20 minutes before slicing.

Notes

This recipe can also be made in a cast iron skillet. Grease a 10-in skillet and place it in the oven while preheating. When ready to bake, pour batter into the hot skillet and return to oven to bake for 1 hour.
Feel free to add corn kernel jalapeño peppers to the batter.