I tried Ina Garten and Dolly Parton’s easy corn bread recipes, and the best one should be on everyone’s holiday menu

• I made Ina Garten and Dolly Parton’s straightforward recipes for corn bread.

• Parton’s corn bread solely wants three most important elements and 25 minutes to bake.

• Garten’s recipe takes extra time, however it’s so scrumptious that I now serve it at each vacation dinner.

I consider corn bread is a necessary vacation dish. And who higher to attempt recipes from than two legends, Dolly Parton and Ina Garten?

I really like making Garten’s recipes during the holidays. The “Barefoot Contessa” star’s potato gratin is all the time on my Christmas menu, and her mac and cheese and roasted potatoes have been current favorites. She even has a straightforward (and scrumptious) recipe to upgrade store-bought mashed potatoes.

And whereas Parton could also be most well-known for her musical talents (and unbelievable fashion sense), she’s no stranger to the kitchen. After I interviewed Parton earlier this 12 months, she shared her hack for making the fluffiest scrambled eggs and her favourite mac and cheese.

Each Garten and Parton have common corn bread recipes. So in honor of the vacation spirit, and a few pleasant competitors, I made a decision to attempt each for a bit of celebrity cooking showdown.

Garten’s brown-butter skillet corn bread solely wants just a few fundamental elements.

To make Garten’s corn bread, which serves 10 to 12 individuals, you may want:

• 3 cups all-purpose flour

• 2 cups complete milk

• 1 cup high quality cornmeal (Garten says this makes moister corn bread than medium grind)

• 1 cup sugar

• ½ pound unsalted butter

• 2 extra-large eggs, flippantly crushed

• 2 tablespoons baking powder

I started by melting my butter in a 10-inch cast-iron skillet over medium warmth.

I continued to warmth the butter till it grew to become browned, listening to Garten’s recommendation to “watch it very rigorously!”

As soon as my butter was prepared, I poured it right into a bowl and added the milk and eggs.

I slowly whisked the milk into the butter. Then I cracked my two eggs right into a smaller bowl and flippantly beat them collectively earlier than throwing them into the corn bread batter.

I threw my dry elements right into a separate bowl, whisked them collectively, then made a nicely within the center.

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I added my flour, sugar, and cornmeal into the separate bowl, in addition to the baking powder and a few kosher salt.

Then I poured the butter and milk combination into the nicely.

I stirred the whole lot along with a rubber spatula till it was simply mixed. And don’t be concerned if the batter seems to be lumpy — Garten says that is completely regular.

My batter was virtually prepared. However first, it wanted to relaxation a bit of.

Garten’s recipe requires the batter to take a seat for quarter-hour. She stated this step is important to getting the perfect corn bread attainable, so do not you dare skip it!

As soon as the quarter-hour had been up, I poured my batter into the skillet.

As soon as the quarter-hour had been up, I poured my batter into the skillet. Be sure you do not wipe out your cast-iron skillet after melting the butter.

As soon as the quarter-hour had been up, I poured my batter into the skillet.

I smoothed the highest of the batter, sprinkled some sea salt, then threw the skillet into the oven.

Garten’s recipe says to bake the corn bread for 35 to 40 minutes at 350 levels Fahrenheit. After 35 minutes, I caught a knife within the center and it got here out clear, so I knew it was prepared.

One factor to notice: Should you’re utilizing an 11 ½-inch skillet, Garten recommends baking your corn bread for less than 25 to half-hour.

My corn bread got here out a stunning golden brown, and it tasted so moist and fluffy.

Garten’s corn bread completely blew me away. It was the right mixture of candy and savory, with a salty and crunchy texture that gave approach to a scrumptious filling. I first made the dish for Friendsgiving final 12 months, and everybody on the desk agreed it was top-of-the-line they’d ever tasted. Nobody might resist getting seconds.

I really like how straightforward and foolproof the recipe is, and Garten’s corn bread is ideal for leftovers. It nonetheless tasted simply as moist on the second and third day. It is since earned a everlasting spot on my vacation menu after profitable rave opinions from my boyfriend, dad and mom, and associates within the final two years.

Get the full recipe for Ina Garten’s brown-butter skillet corn bread here.

Parton’s corn bread requires far fewer elements than Garten’s recipe.

To make Parton’s corn bread, which has eight servings, you may want:

• 2 cups self-rising cornmeal (she recommends Martha White or White Lily)

• 1-1 ½ cups buttermilk

• 2 teaspoons bacon drippings, plus additional for the skillet

• 1 teaspoon salt

I started by making the bacon drippings.

Since I might by no means made bacon drippings earlier than, I learn this CookingLight article for suggestions earlier than I bought began. Then I reduce my bacon into small items and unfold them out on my 9-inch skillet, permitting the whole lot to render evenly.

I cooked my bacon over medium-low warmth till the items turned crispy. As soon as I might see loads of drippings on the backside of the skillet, I eliminated the items and set them apart to eat with my corn bread as soon as it was prepared.

Parton stated the skillet needs to be coated with additional bacon drippings, so I did not wipe it clear after I completed cooking.

Then I started making the corn bread batter.

I added two cups of self-rising cornmeal to a big bowl, then threw within the salt and bacon drippings.

I’ve to admit, I unintentionally added two tablespoons of bacon drippings as an alternative of two teaspoons. However I really like bacon and did not assume the additional drippings overwhelmed the flavour, so be at liberty so as to add additional if you want.

After I added the buttermilk, my batter was prepared.

I steadily added the buttermilk whereas stirring my batter with a wood spoon, per the recipe.

Parton stated you may know the batter is prepared when the consistency is thick however clean.

Then I poured my batter into the recent skillet and popped it into the oven.

I threw my skillet into the oven at 425 levels Fahrenheit and let it cook dinner for 25 minutes. Parton says you may know the corn bread is prepared if it springs again if you faucet it.

Parton’s corn bread regarded stunning when it got here out of the oven, and it tasted nice.

Parton’s corn bread had an inviting golden hue — albeit one which was paler than Garten’s — and tasted scrumptious.

The bacon drippings infused the corn bread with some savory richness, and I beloved the pillowy texture. Parton’s corn bread actually shined after I paired it with some peach jam readily available — including additional depth to the flavour.

However Parton’s corn bread undoubtedly must be loved scorching and contemporary. I attempted some leftovers the following day and was stunned by how shortly the corn bread had dried up.

Get the full recipe for Dolly Parton’s easy corn bread here.

In the case of the nice corn bread showdown, Garten’s brown-butter skillet recipe is my absolute favourite.

Parton’s corn bread is faster and simpler than Garten’s recipe, and I undoubtedly loved it. However Garten’s corn bread has that additional particular one thing that basically makes it memorable. Browning the butter provides this sweetness that works so superbly with the salty crust, and the beautiful golden colour makes it a centerpiece showstopper. Plus, Garten’s corn bread nonetheless tastes tremendous contemporary even days later.

If you would like a fast corn bread to go along with a straightforward breakfast or dinner, Parton’s is a good choice. However for a particular vacation recipe, there is not any beating the Barefoot Contessa.

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