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Corn Bread | www.tasteandtellblog.com

I’ve noticed that every once in awhile, the same food will pop up on several blogs all around the same time. I don’t know if it is something in the air, or something about the time of year, but every time happens, I crave that food that I see popping up. Awhile back it was lasagna. Then biscuits. And then it was corn bread. It’s amazing to read about what everyone prefers when it comes to foods like these. It’s like the great chili debate – some people swear by no-beans chili, and others have to have the beans. Well, after seeing all of the corn bread posts pop up, I started to get that craving for corn bread, and I am pretty particular about my corn bread. I like it a little sweet, and I like it with some corn kernels whole inside the bread. So after I bought The Bread Baker’s Apprentice, I saw the corn bread recipe and knew that it was one that I was going to try.

I really wanted to make this when this book was my choice for Cookbook of the Month. But I passed it over, feeling like I should challenge myself with the yeast breads. This is the only non-yeast bread in this cookbook, but I am very glad that it was included. This corn bread is right up my alley!! Peter Reinhart states –

I have an ongoing love affair with good corn bread. By good I mean moist and sweet, with crunch and texture. This recipe is my favorite, and it is the best corn bread I have ever made or eaten.

I’d have to say I’m right there with him! This corn bread has everything I look for in a good corn bread, with the added bonus of bacon. (And we all know that bacon makes everything better!!)

The bacon is sprinkled on top, but for some reason, about half of my bacon sunk into the batter while cooking. Not that I’m complaining – it was nice to find some hidden pieces of bacon throughout!! Just a warning, though. Although this is classified as a “quick bread”, you do have to start the soaker the day before.

So, just out of curiosity, how do you like your corn bread?

Corn Bread
from The Bread Baker’s Apprentice

1 cup coarse cornmeal
2 cups buttermilk
8 ounces bacon (approximately 10 slices)
1 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons unsalted butter, melted
2 1/2 cups fresh or frozen corn kernels
2 tablespoons bacon fat or vegetable oil

The night before baking the corn bread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.

The next day, to prepare the bacon, preheat the oven to 375F. Lay the bacon on 2 sheet pans, and bake until the bacon is crisp – about 15 to 20 minutes. Remove the bacon to paper towels to cool. Drain the fat into a can or bowl – save to grease the pan. When the bacon has cooled, crumble it into pieces.

Lower the oven to 350F. Sift together the flour, baking powder, baking soda and salt. Stir in the granulated sugar and brown sugar. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and stir the warm honey-butter mixture into the eggs. Add this to the cornmeal mixture. Add the wet ingredients to the dry ingredients and stir until the batter is blended and smooth. It should be the consistency of thick pancake batter. Stir in the corn kernels.

Place 2 tablespoons of the bacon fat in to a 10-inch round cake pan (or I used a cast iron pan). Place the pan in the oven for 5-7 minutes, or until the fat is very hot. Remove the pan using pot holders and tilt it to grease all of the corners and sides. Pour in the batter, spreading it from the center to the sides. Sprinkle the crumbled bacon evenly over the top, gently pressing them into the batter.

Bake for about 30 minutes or until the bread is firm and springy (the baking time will depend on the pan used) and a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for at least 15 minutes. Slice into squares or wedges. Serve warm.

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23 Responses to Corn Bread

  1. Abby says:

    Savory, with sour cream and corn! I’ve posted about cornbread many times. I have a great love affair with it, too.

    But bacon?! YUM. I’m gonna have to give that one a go.

  2. Augustina says:

    this cornbread looks so decadent and delicious! I have a lot of buttermilk to use up so I’m thinking of making this soon. I wonder if these would be a good bread for Christmas gifts? or maybe it’s best to be eaten right away. Thanks for sharing this recipe.

  3. eatme_delicious says:

    Yum I love cornbread. I’ve only it once before and it was just okay so I look forward to trying this one out!

  4. Mary says:

    I’m not a huge cornbread fan, but that looks delicious and I may have to give it a try!

  5. Kristen http://dineanddish.squarespace.com says:

    Cornbread and bacon? What a great combo of flavors! Looks delish!

  6. Cynthia says:

    Deborah, the book is such a treasure isn’t it? I’ll definitely give the corn bread a try too. I was just touching my screen as I gazed at the slice you have there (lol)

  7. Anj says:

    Oh my goodness, I could make a meal out of that cornbread! I like mine with corn in it as well, not sweet though. I love the idea of adding bacon — yum.

  8. Amy says:

    I am adding this to our family’s Christmas Eve dinner. It looks absolutely amazing!!!

  9. Kevin says:

    This cornbread recipe sounds so good! Brown sugar, honey, corn kernels and bacon! Bookmarked

  10. Judy says:

    It’s funny, the minute I looked at your post I thought “gee a lot of people have been making cornbread lately”, and then I began to read – lol! Must be the season.

  11. Nan says:

    Hey, I just saw that you are the lucky recipient of Pure Dessert on Veronica’s TK. Congratulations! It’s like a little Christmas present!

    And I like my cornbread without sugar or kernels, unfortunately, although yours looks delicious.

  12. Meeta says:

    This looks too good – moist and simply perfect with the kernels! I think I need to get my hands on that book!

  13. Emiline says:

    I love cornbread, because I’m from Texas! Yee haw! I’ve never put bacon or whole corn in it, but I definitely want to. I hope whole corn doesn’t freak people out.

    I like mine a little sweet, too!

  14. Anonymous says:

    Its so funny you mention that because guess what I’m posting on Wed? Cornbread! Lol! The more the merrier I say. Is there some sort of psychic foodbloggie connection going on?

    Ari (Baking and Books)

  15. Gigi says:

    You can’t go wrong with bacon. Yummy!

  16. SteamyKitchen says:

    that’s the best looking cornbread I’ve seen online!

  17. Dhanggit says:

    i think i need to give a corn bread a try..your photos look so yummy

  18. Ellie @ Kitchen Wench says:

    Cornbread, yet another of those things I’ve not yet tried. I kept meaning to make some during winter when I made chili, but the chili kept disappearing too quickly to make it worthwhile šŸ™ This does look good though, I’ll have to store it for next winter…perhaps I’ll make it BEFORE the chili in hopes that it stands a chance šŸ˜€

    Ellie @ Kitchen Wench

  19. maybahay says:

    sounds delicious. i think this will make an appearance at the brunch table on the weekend.

  20. michelle says:

    I was just reading up on cornbread yesterday… somehow, I’d never heard of soaking the cornmeal before mixing up the batter until yesterday, but all reports seem to say that it produces a really moist bread.

    I think there’s cornbread in my future. šŸ˜‰

  21. Katia says:

    Wow…this looks awesome. I will surely try this soon, I am a huge fan of cornbread.

  22. MyKitchenInHalfCups says:

    You are so right Deborah, this is one of those foods people have an opinion and it’s usually strong. I’ve looked at this recipe so many times and come so close. It’s the sugar that stops me.

  23. Melanie says:

    This cornbread looks delish and I just reseasoned my cast iron skillet so it is good to go. Can’t wait to try it! By the way, your blog is great – the recipes look gourmet yet practical and I know I’ll be trying many of them. And your pictures are fabulous, also.

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