All-Purpose Cornbread

From Pulled Pork and Cornbread

All-Purpose Cornbread

Why This Recipe Works

The secret to a cornbread recipe with real corn flavor turned out to be pretty simple: Use corn, not just cornmeal. While fresh corn was best, frozen was nearly as good, and pureeing the kernels in a food processor made them easy to use whi...

Why This Recipe Works

The secret to a cornbread recipe with real corn flavor turned out to be pretty simple: Use corn, not just cornmeal. While fresh corn was best, frozen was nearly as good, and pureeing the kernels in a food processor made them easy to use while eliminating tough, chewy kernels. Since we couldn't assume that everyone would own the cast-iron skillet in which Southern cornbreads traditionally get their thick crust, we compensated by baking the bread at a higher than conventional temperature, producing a crunchy crust full of toasted corn flavor.

Watch the Full Episode

Pulled Pork and CornbreadSeason 6, Ep. 620

We wanted to develop a recipe for pulled pork that rivals that of the best barbecue joints but won’t be an all-day affair. We pair the pork with another barbecue classic—cornbread.