Sunday, September 20, 2009

BBA - Cornbread


I'm baa-aack.

While I was away from the blog, I made this week's recipe from the Slow and Steady Sub-Group of the Bread Baker's Apprentice. This week, we're straying from yeast to cornbread, which is technically a quick bread. Just not when Peter Reinhart is making it. He has us make a soaker of coarse cornmeal and buttermilk. Instead of just letting mine sit overnight, I stuck it in the fridge the next day and kept it a couple of days before making the cornbread.

A central ingredient of this recipe is bacon, which I don't eat. I ran through a variety of variations in my mind (caramelized onions, sun-dried tomatoes, roasted red peppers...) but in the end, time caught up with me and I simply omitted the bacon without substituting another flavor agent.



This was an uneventful preparation. I used a 9x13 pan (well, two of them since I doubled the recipe) and found myself wishing I made it in a cast iron skillet to get the deeply crisp crust I love on cornbread. Although this was good with the addition of fresh corn, I'm southern by birth and I prefer southern cornbread (that is, without the addition of sugar). This recipe is for northern cornbread, even though the sugar is minimal, I think it affects the flavor and interferes with the corn flavor.



Even though I appreciated the simplicity of this recipe, I found myself missing yeast and the contemplative nature of making a yeast bread. So please come back in two weeks, for we'll be making cranberry walnut celebration bread. I'm already starting to have braiding angst...

6 comments:

natalia said...

Ciao ! I'm just about to start mine ! I hope it will be nice, Luckily I don't have a northern or southern taste !

Kayte said...

I am with you...I could have done without the bacon gunking things up but my guys loved the bacon, of course. I liked the rest of the recipe, especially the addition of freshly cut-off-the-cob corn kernels which I had never done before. I like mine less sweet, too, so all in all I think you and I could eat cornbread together and be perfectly happy coming up with our own version! Yours looks wonderful.

pinkstripes said...

Your cornbread looks great. There is something about yeasted bread, isn't there?

Jennifer said...

I am a BIG fan of yeasted bread.:)

But this cornbread looks delicious!

TeaLady said...

The corn bread looks great. It was good in the cast iron skillet. Just the right amount of crunch.

We liked it a lot, but next time - no bacon.

Nancy/n.o.e said...

Your cornbread is lovely, and I'm guessing you shared it with a lot of people since you doubled it? I'll bet they were happy! I like any kind of cornbread, and this was a good one.

I've made a yeasted bread with corn (not exactly a cornbread) and it was delicious. I'll be posting it eventually, but if you get the hankering before I publish, it's Dan Lepard's Maize Bread.