Being a true southern girl, I'm not allowed to make corn bread unless it's in a well seasoned iron skillet. I believe my grandmother would turn over in her grave if I even thought about it.Although I was raised with cornbread at every meal, it was never my favorite.... until now. This corn bread is amazing. Moist, sweet, and with lots of bacon. It's almost a meal in itself.
We start this recipe by soaking the polenta overnight in buttermilk & leaving it covered on the counter. I was a little hesitant to leave it on the counter overnight but when I checked it the following day, it still smelled fine. hmmm. Interesting.
I mixed the baking powder, salt and baking soda with unbleached AP flour.
Added the white and brown sugar.
My mess-in-place....
I mixed all the liquid ingredients in well then added the corn. (note to self, defrost the corn first! duh!)
The directions state that the corn bread cooks in 30 minutes.... After 55 minutes, with an internal temp of 160, I grab it out of the oven, wrapped in in heavy foil, and put it in a short, thick box and drove off with it. I was five minutes late to Bible study... and I was the one with all the food. Boy were people glad to see me! :-D (I believe the frozen corn is why it took so long to cook. What was I thinking?)
The corn bread was still moist inside but not raw. (whew!) Everyone loved it. I had to hide a piece to take home so I could have a crumb shot.
How good was it? Rick requested it for breakfast! (is that man after my heart or what?)
(Yes, we ate more than just corn bread for Bible study...but that's another post...)Coming up next.... Cranberry-Walnut Celebration Bread.
What are you waiting for? Buy a copy of Peter Reinhart's The Bread Baker's Apprentice and join us. We're a friendly group.
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Wow Tammy,
ReplyDeleteyour cornbread looks better than the book! Nice crumb shot. Now I wishIi had used our cast iron skillet. I guess there's always next time. Also, i admire your photo labeling technique :D
Carolyn
Thanks Carolyn! This was my first time playing with the photo labeling. It was easier than I thought it would be. I like the way you baked the corn bread as muffins. Good idea! (and your chocolate pretzel cookies look deadly!)
ReplyDeleteWow, that is one amazing corn bread! I laughed at your "mess-in-place", good one.
ReplyDeleteHeck yeah! Look at that bread, and look at that bacon! I have loved this recipe.
ReplyDeleteLOL. Thanks Julie. I was wondering if anyone would catch that. :-D
ReplyDeleteThanks haleysuzanne. I loved it too. With all that bacon & bacon grease, we should rename it to "heart attack in a skillet"
Your cornbread looks great. :)
ReplyDeleteGlad you stuck to your Grandma's tradition.
Nice baking along with you,
Susie
Thanks Susies1955. Sorry you didn't like this one. I'll have to try your johnny cakes. :-)
ReplyDeleteBeautiful crumb shot. I was not a fan of corn bread until I tasted this one. I specially love the crunch when baked in a cast iron skillet. Looking Forward to the Cranberry Celebration Bread.:)
ReplyDeleteThanks Oggi!
ReplyDeleteI'm looking forward to the cranberry celebration bread as well... we get to braid bread again! :-)
That picture is mocking me..it is saying, "Get to the store now to buy bacon....you need this bread!" Great post...
ReplyDeleteThanks Mary...now go buy that bacon! You need this bread! :-D
ReplyDeleteTammy, great looking bread. I don't think the frozen corn was the reason it took longer for your bread to bake. I made mine in Ma Watt's skillet and had to cook it for 45 minutes. So, it may have been the skillet.
ReplyDeleteThanks Mustangterri! That's good to know. I lost track how long mine was in the oven... 50 or 60 minutes I think... I'm glad it kept baking as I drove to church with it. :-)
ReplyDeleteTammy, your cornbread looks so good. What an excellent crumb shot. I also lived this bread. I think it is the coarse cornmeal that makes it do good.
ReplyDeleteThanks Cindy! I agree... it was tasty.
ReplyDeleteWow, your cornbread looks so yummie...moist...delicious. Great pictures!
ReplyDeleteThanks Juliana!
ReplyDeleteI was thinking the same exact thing about the cast iron and I am not even from the South. However, my grandma was a huge fan of using the skillet and believed bacon grease goes in everything. I have to get through the cinnamon bread and then it is cornbread time. Woo hoo!!!
ReplyDeleteJeff, we must have the same grandma... Mine believed the same thing about bacon grease... she even put it in the vegetables. :-)
ReplyDeleteThe cinnamon bread was good... let me know when you post pictures.
Your cornbread sure looks good! I think I'll try mine in the skillet next time, it did feel weird making it in a cake pan!
ReplyDelete