Claire Saffitz Makes Cornbread | Dessert Person
Traditional cornbread this is not, but you won’t be overly concerned with strict definitions or categories when you try this savory, slightly spicy, bacony, baked corn [insert name here: cake, bread, pancake, etc.]. It’s a maximalist bakers’ dream, filled with lots of flavorful and textural bits that complement the corn flavor. Best of all, it’s baked in the same skillet used to cook the filling and comes together with two bowls and a whisk. Try it as a side dish all summer long.

#ClaireSaffitz​​ #Baking​​ #Cornbread

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.

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
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Animation Credits:
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