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Claire Saffitz Makes Cornbread | Dessert Person

Loaded Corn Bread

Special Equipment:

10-inch ovenproof skillet (preferably cast-iron)

7 tablespoons unsalted butter (3.5 oz / 100g), plus more for serving

3 ounces (85g) sliced bacon (3 or 4 slices), coarsely chopped

2 cups corn kernels (10 oz / 284g) cut from about 2 large ears, or thawed frozen corn kernels

4 scallions, chopped

1 medium Fresco or jalapeño chile, halved, seeded, and finely chopped

1 cup all-purpose flour (4.6 oz / 130g)

1/2 cup yellow cornmeal (3 oz / 85g), preferably coarse

1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)

1/4 teaspoon baking soda

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 large eggs (3.5 oz / 100g), at room temperature

1 cup sour cream (8.2 oz / 232g), at room temperature

1/2 cup buttermilk (4.2 oz / 120g), at room temperature

2 tablespoons sugar

1/4 cup finely chopped fresh cilantro

Video Breakdown:

0:00​​ Start

0:06​​ Intro to Claire Saffitz Makes Cornbread

0:33​​​ Dessert Person Intro Animation

0:51​​​ Explanation of Loaded Corn Bread

1:35​​​ Ingredients & Special Equipment

2:25​​​ Brown The Bacon / Prepare Aromatics

3:28​​​ Cook The Corn & Aromatics

4:27 Mix Dry Ingredients

6:01 Mix Wet Ingredients

7:38 Mix Dry with Wet Ingredients

8:45 Fill The Pan & Bake

10:00 Outro & Taste Loaded Cornbread

11:40 Chicken Named Bisquick.

Thanks for watching!