REC: Cornbread---Bread Baker's Apprentice...
Cornbread
Serving Size : 12
1 cup coarse cornmeal -- (6 oz) also packaged as polenta
2 cups buttermilk -- (16 oz)
8 ounces bacon -- (10 slices)
1 3/4 cups unbleached flour -- (8 oz)
1 1/2 tablespoons baking powder -- (.75 oz)
1/4 teaspoon baking soda -- (.05 oz)
1 teaspoon salt -- (.25 oz)
1/4 cup granulated sugar -- (2oz)
1/4 cup firmly packed brown sugar -- (2 oz)
3 large eggs -- (5 oz)
2 tablespoons honey -- (1.5 oz)
2 tablespoons unsalted butter -- (1 oz) melted
2 1/2 cups fresh corn kernels -- (16 oz) or frozen
2 tablespoons bacon fat -- (1 oz) or vegetable oil
Day 1 : the night before making the cornbread soak the cornmeal in buttermilk. Cover and leave at room temperature overnight.
Day 2: Brown the bacon Crisp in a 375 degree oven, remove to paper towels to cool, crumble, reserve bacon fat ( I cut it up and did it in a fry pan)
Lower oven temp to 350
Sift together, flour, baking powder, baking soda, and salt in a mixing bowl
Stir in granulated sugar and brown sugar
In another bowl lightly beat eggs
Dissolve honey in the melted butter then stir into the eggs
Add this to the soaked cornmeal mixture
Add the wet ingredients to the flour mixture
Stir or whisk until evenly distributed and batter is blended and smooth
Should be the consistency of thick pancake batter
Stir in corn kernels
Place 2 tbsp rendered bacon fat or veg oil in 10 inch round cake pan OR 9 x 13 pan OR 12 inch square pan place pan in the oven for 5 to 7 minutes til it gets very hot remove the pan, tilt to make sure the pan is greased well Pour the batter in the hot pan spread from the middle out to make an even texture sprinkle with crumbled bacon, gently press into batter
Bake for about 30 minutes or until cornbread is firm and springy (baking time will depend on the size of the pan) and a toothpick inserted in the middle comes out clean. the top will be medium golden brown. The internal temp at the center will be at least 185 degrees.
Allow to cool in the pan for at least 15 minutes before cutting into squares or wedges serve warm ( its just as good cold)
Source:
"Bread Baker's Apprentice"
