Ingredients
1,500 g | water |
400 g | dried field corn |
8 g | pickling lime |
226 g | unsalted butter, cut into 8 equal pieces |
8 g | vegetable oil |
200 g | sugar |
10 g | salt |
8 g | baking powder |
300 g | whole milk |
165 g | egg (3 large eggs) |
200 g | all-purpose flour |
6½ cups water |
2¼ cups (14 ounces) dried field corn |
3¼ teaspoons pickling lime |
16 tablespoons unsalted butter, cut into 8 equal pieces |
2 teaspoons vegetable oil |
1¾ cups (12¼ ounces) sugar |
2 teaspoons baking powder |
1¼ teaspoons salt |
1¼ cups whole milk |
3 large eggs |
1 cup plus 7 tablespoons (7 ounces) all-purpose flour |
Essential Equipment
Instructions
- 1,500 g water
- 400 g dried field corn
- 8 g pickling lime
- 226 g unsalted butter, cut into 8 equal pieces
- 8 g vegetable oil
- 200 g sugar
- 10 g salt
- 8 g baking powder
- 300 g whole milk
- 165 g egg (3 large eggs)
- 200 g all-purpose flour
- Remove skillet from oven. Reduce heat to 350 degrees F/180 degrees C. Scrape batter into preheated skillet, smooth top with spatula, and bake until top is deep golden and toothpick inserted in center comes out clean, 60 to 70 minutes, rotating skillet halfway through baking. Use metal spatula to carefully slide cornbread onto wire rack set in rimmed baking sheet. Let cool for 30 minutes. Slice into wedges and serve.
Instructions
- 6½ cups water
- 2¼ cups (14 ounces) dried field corn
- 3¼ teaspoons pickling lime
- 16 tablespoons unsalted butter, cut into 8 equal pieces
- 2 teaspoons vegetable oil
- 1¾ cups (12¼ ounces) sugar
- 2 teaspoons baking powder
- 1¼ teaspoons salt
- 1¼ cups whole milk
- 3 large eggs
- 1 cup plus 7 tablespoons (7 ounces) all-purpose flour
- Remove skillet from oven. Reduce heat to 350 degrees F/180 degrees C. Scrape batter into preheated skillet, smooth top with spatula, and bake until top is deep golden and toothpick inserted in center comes out clean, 60 to 70 minutes, rotating skillet halfway through baking. Use metal spatula to carefully slide cornbread onto wire rack set in rimmed baking sheet. Let cool for 30 minutes. Slice into wedges and serve.