Chef’s Fall Recipes: Erin O’Shea’s Fall Cornbread

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Restaurateurs Steven Cook and Michael Solomonov knew they had someone special in Chef/Partner Erin O’Shea, one of the US’s only BBQ Pit-mistresses. That could be because Chef O’Shea trained in Richmond, VA with  legendary Southern chef and restaurateur Jimmy Sneed at The Frog & the Redneck. It could also be her attention to detail and desire to create the perfect BBQ. Just to give you an idea of how much she strives to perfection, Chef O’Shea and her team of barbecue wizards tested 20 beef briskets to perfect the balance of salt, smoke and seasoning.

Percy Street Barbecue - Chef Erin O'Shea 1 crop - Credit Jason VarneyWe asked Chef O’Shea for a recipe that, to her symbolized the fall. She told us that “Cornbread is a perfect dish for the cooler months because you can serve it as a comforting side with any meat or hearty stew or soup. It also goes great as part of a holiday feast, I personally serve it alongside my Turkey every Thanksgiving. There is
one, very important thing to remember about Cornbread – you have to serve it hot and slathered in butter.”

Percy Street Barbecue - Cornbread - Credit Ryan LavineErin O’Sheas Cornbread

1 ¼ cup AP flour
1 cup plus 3 T yellow cornmeal
3T plus 2t sugar
1T plus 1t baking powder
1 ¼ t kosher salt
2 large eggs
1T light corn syrup
1 ¼ cup Buttermilk
¾ cup unsalted butter ( 1 ½ sticks ) melted
9 inch pie plate
Preheat oven to 400 degrees


  • First you want to get your butter melted in a small sauce pot, then set it aside for later.
  • Next, measure all of your dry ingredients into a medium sized mixing bowl and give them a good whisk to incorporate.
  • In a separate medium sized bowl you’ll add your eggs, corn syrup and buttermilk. Give these a good whisk to combine.
  • Now you’re ready to add your buttermilk mixture to your dry ingredients- and whisk again!
  • Next, add your melted butter to the batter. You’ll have to incorporate it carefully as it may splash a bit at first.
  • Treat your pie plate with a non stick spray and pour the batter in
  • Bake at 400 degrees for about 30 minutes. You’re looking for edges to be a little bit crispy and the top to be a golden brown.
  • When you take it out of oven, place it on a cooling rack so that air circulates all around.

Percy Street Barbecue is located at 900 South Street (At the Corner of Percy Street) in Philadelphia, PA

Hours of Operation
Mon- Thu 5:00–10:00 pm
Friday 5:00–11:00 pm
Saturday 11:30 am – 11:00 pm
Sunday 11:30 am – 10:00 pm

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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