350 ml of water
3 tablespoons oil
2 tablespoons cornstarch FLOUR
1 tablespoon vinegar (20%)
3 teaspoons salt
1 tablespoon powdered sugar
800 gram flour
20 grams of yeast

In yeast +
Preparation of yeast, 1-2 days before cooking.
yeast:
140 ml of water
150 grams of flour
1 tablespoon oil
½ teaspoon salt
20 grams of yeast

I broke out the metal 'stones' for my Retsel and made cornbread tonight. The corn was organic blue corn from Heartland Mill. The wheat flour in the recipe was a mixture of hard red and hard white wheat from Pleasant Hill. These, plus some butter and jam, were all we needed for dinner tonight.

An emergency bake,  supplies of bread are running low, Mexican chilli on the go for dinner and I have nothing to go with it. To me all of that calls for a soft and buttery corn bread – I wanted to use starter as it was bubbling away nicely but due to time constrains I had to use some commercial yeast as well.

I am very very happy with the result – lovely and crumbly corn bread with whole corn kernels and a touch of chilli. It only lasted a day, and I haven’t even had a chance to try it toasted – I can imagine it would toast really well.

Full recipe and lots of photos (including in-progress ones) on my blog here

iPhone quality photos this time, didn't have time to get the big camera out

When I was small, my father had an older friend we would visit on the weekends. He would make these; what he called, "Corn Fritters" for me. I loved them! They were actually some kind of corn meal/flour, fresh corn pancake things. He made them like Griddle Cakes, and we poured Maple Syrup on them.

I have tried to replicate them, but am having issues. Anyone Have an Old Family recipe for something like this?

Thanks

My starter was calling out to me and I couldn’t decided what type of bread I should make when I got home after work. I’ve noticed red chillies sitting on my kitchen shelf and remembered that I had some fine corn meal somewhere in the cupboard – corn and chilli bread it is!!

Mixed it up last night after work, shaped it around midnight before going to bed and baked it this morning. Didn’t get a very strong corn smell while it was baking – the corn flavour is quite mild, crumb is very soft and it is very very tasty.

The dough was incredibly soft and I was tempted to all more flour to it last night – glad I didn’t, great texture and you can really tell the impact milk and butter had on the dough. Will definitely make this one again.

Full recipe and instructions in my blog here

Hi everyone, this is my first post on Fresh Loaf,

I'm trying to make a flatbread that tastes like mild cornbread (somewhere between an earthy, "maizey" white masa tortilla and the sweet yellow cornbread I grew up eating) that has the physical properties of pita bread, in that it is fluffy and breadlike, yet easly folds so that you can wrap it around fillings.

So far, I'm getting the taste and fluffy breadiness I want from the recipe below, but the flatbreads break and crumble when I try to fold them, even though the crust is relatively soft and they will flex a bit.

I'm a complete baking noob, so I'm probably missing some basic steps. Here's the recipe, loosely based on this 40 minute bun recipe, the only bread besides pizza crust I've successfully done so far (besides a gazillion cornbreads and tortillas).

• 1 package Fleischmann’s RapidRise Yeast
• 1 cup warm water
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 1 cup flour (Gold Medal Better-for-Bread unbleached)
• 2 cups white cornmeal (masa de harina)

1. Mix all ingredients.
2. Let KiktchenAid work on it for ten minutes, on low with dough hook.
3. Pour very sticky mess onto counter, attempt to separate into ten equal portions. (Austin is very humid, btw.)
4. Make a huge mess with dry flour forming the portions into balls.
5. As delicately as possible, flatten and shape them by hand into circular flatbreads.
6. Put them on a lightly greased cookie sheet, cover with warm, moist linen towel, set sheet on stove for 10-15 minutes while the oven heats to 425F.
7. Cook until lightly browned, about another 10-15 minutes.

That's it. Like I said, they taste pretty good, but they aren't nearly as flexible as pita bread, probably because of the cornmeal. Again, I'd be very thankful for any ideas.

Cheers :)

Anyone have a good online source for whole corn? I've tried Pleasant Hill and Wheat Montana. Amazon has some 25 pound bags for $400+, which makes me think that the corn has been gold plated first...

I tried popcorn, but it's too wet (Retsel w/ steel wheels).

Thanks!

Loyd

  I baked these rolls using a recipe from a book published in 1918 and meant to help in the conservation of wheat flour. It has many interesting recipes using other grains such as corn, buckwheat, etc. and the recipes that I tried all turned out beautifully. These rolls contain a minimal amount of sugar and butter and taste great.I made them for bread baking day #12.

Ingredients

1/2 cup scalded  milk

1 egg, well beaten

2 tbsp sugar

2 tbsp melted butter

1/4 tsp fine sea salt

zest of 1 (organic) lemon

1/2 cup (60 g)  corn flour (I used Bob’s Red Mill brand)

1 tsp active dry yeast dissolved in 2 tbsp warm water

3/4 cup to 1-1/2  (105g to 210 g) cups bread flour (or as needed) (I used King Arthur bread flour)

Pour the scalded milk over the sugar and salt, mix well and set aside to cool. Once the milk mixture is lukewarm add 3/4 cup of bread flour and the dissolved yeast. Mix vigorously and let the sponge ferment,covered, until doubled.

When the sponge is light add the melted butter, egg, grated lemon rind and corn flour. Mix well at low speed then add just enough bread flour to make a dough that is very soft but well developed and just slightly tacky.  Do not add too much flour or the rolls will turn out dry and heavy.

Lightly grease a bowl and place the dough to rise, covered, until doubled in bulk.

Preheat the oven to 375°F.

Gently transfer the risen dough onto a lightly greased surface and divide it in 12 equal pieces. Shape each into small round rolls (the dough is too soft to keep well any other shape more complex than rounds or ovals). Place each roll onto a rimless baking sheet and lightly brush with milk.

Let the rolls rise, covered, until doubled. Brush again with milk then with sharp kitchen scissors cut a decorative pattern on each roll.

Bake for about 20 minutes until nice and golden.

These rolls are great to eat either warm or cold. They can also be split and toasted to have with jam or marmalade, and can be frozen once cooled.

http://bakinghistory.wordpress.com/2008/08/01/corn-flour-rolls-bbd-12-small-breads/