Cornbread

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Week #10 in the Bread Baker’s Apprentice Challenge was Cornbread. WOW hard to believe this non baker has been at this 10 weeks now! Okay back to business.

Now I know what I’m about to say might come as a surprise to some of you so brace yourselves. I’m NOT a big fan of Cornbread. Gasp! I know. Who would have thought a Southern Girl wouldn’t be crazy about cornbread. Well, go figure, but I’m not. But then again, I’m not your typical Southern girl. Around here saying your not crazy about cornbread is almost be as bad as saying that you don’t like grits! But fear not, grits I do like (drenched in cheese of course LOL).

Before you write me off, LOL there are a few Cornbreads that I like. They’re sweet and light cornbreads. Almost cake-like (so naturally with my wicked sweet tooth, I’d like those) and look so angelic with a big pat of butter sliding off of them! I’m not a fan of the heavy dense ones you could use for hockey practice.

So with reservations I set off to make Peter’s Cornbread recipe. This was a 2 day recipe. I know right, “2 days for Cornbread?” is exactly what I said before I finished reading LOL.

Day 1 was simply adding buttermilk to the cornmeal and letting it sit at room temperature overnight. So nothing doing there. Easy Peasy.

The ingredient that piqued my curiosity in this recipe was BACON…ah, simply saying it conjures up a big smile on my face & I can almost smell it in the air. There’s just something about Bacon! Of course while cooking the bacon I kept a few pieces aside for myself (don’t tell). This wasn’t a difficult recipe to make. Didn’t even need Marta, so I gave her the day off. Simple ingredients: flour, salt, sugars, baking soda/powder, eggs & honey & fresh corn kernels.

So, I’m thinking okay, this could turn out on the sweeter side (which you know I like). It smelled great in the oven. The bacon smell wafting through the air. So I was feeling a little more optimistic about it’s chances. Well after the sauna (aka the oven) & it’s cooling off period I cut a little wedge & dug in….

So do you think I liked it or not so much?

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Cornmeal & Buttermilk Starter

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Dry Ingriedients: King Arthur Flour, Baking Powder & Soda, Salt

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Brown Sugar & Granulated Sugar added to Dry Ingriedients

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Eggs, lightly beaten

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Honey added to melted butter (almost scalded myself on this one!)

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Eggs & Honey/Butter mixture added to Soaker & Dry Ingriedients

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Ah, the fresh corn kernels

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Everything all mixed up (very thick & cakey)

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And now, taking center stage BACON & moving straight into the sauna! Wait for it, Wait for it…

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Sneak Peak: Next week’s Challenge: Cranberry-Walnut Celebration Bread!

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18 Comments

  1. 1

    looks great oh and would you like me to feature your crab linguine on Alaskan Seafood Harvest ? comment me back lOL

  2. 2
    Juliann Mathews /

    I’m thinking you dug right in and really “dug” it! I think you quite enjoyed the juxtaposition of the sweetness of the corn and brown sugar versus the salty, savoriness of the bacon. Yep, that’s my verdict and I’m stickin’ to it!

  3. 3

    You did great. You probably liked it seeing it was sweet. I wasn’t crazy about it. I like traditional corn bread.
    Nice job,
    Susie

  4. 4
    Mylynka /

    I can’t wait to try this one (need to get the book) as Lupe & I both LOVE cornbread!

    Your photos are so beautiful. I can totally see you turning this blog into a beautiful cookbook full of all of these gorgeous step-by-step photos!

  5. 5

    Oh boy! Does that look good!!

  6. 6

    The suspense is killing me…did you like it?? :-)

  7. 7

    This IS a very good cornbread recipe! Next time, I may put in the corn kernels, chop up the bacon a little finer, and mix the bacon in the batter instead of on top…that way, you get the full flavor in every bite!

  8. 8

    okay, why have I never added bacon to cornbread before?? I’ve put it in just about everything else! I’m gonna have to make this. The picture has me drooling.

  9. 9

    I’d go for a good cornbread any day. This looks really really good.

  10. 10

    Very nice! I really enjoyed this recipe. I will confess though, even as a good Georgia girl, I detest grits. Maybe if Peter Reinhart makes them he can change my mind. :)

  11. 11

    looks so moist. added as a favourite. will have to try this soon! thanks for sharing!

  12. 12

    bacon – yum! i’m thinking you liked it! :) this recipe sounds like a great twist on the good’ole cornbread – thank you!

  13. 13
    Christy B /

    I’m gonna say, “not so much” on your liking it. I figure the bacon and corn counteracted what sugar was in it — plus I know you and when you say you like it sweet, you mean SWEET.

    Looks tasty but I’m a sweet cornbread fan myself. So, I’ll pass on this and save the bacon for a good BLT.

    :)

  14. 14

    Gotta love that cornbread! I can taste it from here!

  15. 15

    Being a southern girl myself (Texas) I have not been fond of cornbread either, but you have just pushed it over the goodness edge with the bacon and corn, and I have liked it sweet as well…like at Boston Market…

  16. 16

    That looks fantastic! I almost wish my macbook had smellovision.

  17. 17
  18. 18
    Gordon /

    Really super recipes – Congratulations on a great blog. Was all set to make that bacon zapped cornbread but couldn’t find the actual recipe. Where did I lose my way? If you get a moment would appreciate hearing from you.

    Two thumbs up for your Blog! Gordon

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