The Fresh Loaf

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Superior Cornbread

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suzyr's picture
suzyr

Superior Cornbread

Thank you Chef Reinhart to a wonderful addition to the Cornbread world!

I think this version would be wonderful for stuffing!

The night before preparation

2 cups of buttermilk

1 cup of corn polenta grits Put both of these ingredients in a bowl and cover with plastic wrap and set aside at room temp.

The next day add dry ingredients into large bowl as follows:

1 3/4 cup of unbleached all purpose flour

1/4 tsp of baking soda

1 1/2 tab of baking powder

1 tsp salt

1/4 cup of granulated sugar

1/4 cup of brown sugar

 

Add to the buttermilk mixture

3 large eggs

2 tab of honey

2 tab of butter melted

2 1/2 cups of corn, fresh or frozen

2 tab of bacon fat or veg oil

 Note:   He uses 10 slices of bacon crumbled in the recipe.

Mix wet and dry together and pour into baking dish, I used an old cast iron skillet. Bake for 30 to 45 minutes at 350.  Time will vary depending on pan and oven.

Comments

thomaschacon's picture
thomaschacon (not verified)

(I assume this is the one from Reinhart's BBA?)

I've made it a few times. 

I like it, but most people I've made it for didn't (or didn't think it traditional). 

Cornbread is almost a religion in the South, so I wasn't really surprised.

I think it tries to be a sweet cornbread and a savory (dry) one at the same time, but achieves neither. It's more like a corn cake than a traditional corn bread.

I find it's better without the bacon, which overpowers it (at least the bacon I used did).

It certainly is all its own.

suzyr's picture
suzyr

Religion, yes I do believe.....white or yellow, cast iron or pyrex, buttermilk or evaporated??  Goes on and on!  Thank you!

 

I like the fact that he used the polenta and soaking it in the buttermilk, great action there!  Have a great T-Day...

Regards

hanseata's picture
hanseata

this is one of the three cornbread I make - the others are the Northern and the Southern cornbread from Cook's Illustrated. The addition of fresh or frozen corn is especially nice.

Karin

gary.turner's picture
gary.turner

As a good ol' suthren boy, the bacon in a sweet cornbread is a perfect combination, and complements the bacon drippings I use instead of butter or lard. I have made this version, and my only complaint lies with the included kernels of corn. Now hush puppies will have corn kernels along with pork sausage and red pepper flakes, but my experience is that only yankees put it in corn bread.

When I was growing up, we had a neighbor down the road whose son was highly lactose intolerant. She would substitute orange juice for milk  or buttermilk in her cornbread. It was delicious. Never could get my mom to make hers that way. :shrug:

cheers,

gary

suzyr's picture
suzyr

Orange Juice is wild...literally. Guess I have something new to try.  Gary, I think Cornbread is really as persoanl as Red Sauce is to Italians!  Karin mentions in her comments about Cook's recipe being good, and it is...Mason Dixson line's occur frequently with many foods! I love white cornmeal too!  Since you mentioned the orange juice, I think Cracker Barrell has wonderful white corn muffins, and they sell the mix...have you had it? 

Regards,

Suzy

varda's picture
varda

Suzy,   I was just going to look up cornbread so I could make a T-day cornbread stuffing.   Thanks so much for posting.   Looks terrific!   -Varda

suzyr's picture
suzyr

Varda,

This is a great cornbread! But it is SUPER dense and moist....you can even grill it!  

Thanks

Suzy

 

EvaB's picture
EvaB

my grammy was from Missouri which I think is classed as Southern, the only thing she put in cornbread was cornmeal, regular flour (probably because cornmeal was much more expensive and you have to have something to hold it together) and egg and water, some bacon grease, no bacon chunks or sugar at all. Dop it into a skilet or pan and bake.

The one thing that she did that no one seems to do these days is scald the cornmeal first with boiling water. This softens the corn meal and adds a bit more moisture to the mix.

My borther said she used to add cracklings from rendered pig fat (its the left over brown bits of fibre in the fat) sometimes, mom sometimes added a tablespoon of sugar to it, but very rarely.

We ate a lot of this with bowls of beans, kidney, lima, broad, you name them we ate them, and corn bread always went with the beans. Sometimes in the bottom of the bowl, sometimes in the hand.

suzyr's picture
suzyr

I am sure that was sooooo good!  Yes, being from Southern Missouri I had my share of different types of cornbread. The Ozarks are famous for their southern foods. My dad always ate leftover cornbread with half and half over it. I think my favorite is white corn meal, and  not a fine grind..cornmeal is so wonderful. 

Hope you have a blessed Thanksgiving...

Suzy

AnnaInMD's picture
AnnaInMD

a bit of sugar and bacon bits is a great addition to the mix.

anna

 

PClark's picture
PClark

way down in Alabama, the corn meal is always white and sugar is not added. Nor any corn. When I first moved here from North Dakota I could not find yellow corn meal. That has changed in the 40 years I've been here. I was used to a yellow corn muffin with a bit of sugar. My mother in law taught me how to make "real" corn bread and I can't say I liked it. Over the years I have learned to add sugar and use buttermilk. Her corn bread was dry and bland but it was only used to fill your stomach with some beans or greens. She did make outstanding biscuits that I never could master. Using a small dishpan with some flour and buttermilk. It was magical to watch her mix them and then plop them in the pan. I think she held back on some secret there because mine were never near hers. I have given up on biscuits.

suzyr's picture
suzyr

White corn meal is my favorite, but not a fine one...I was stating this in a earlier post.  There is just something about white.  Biscuits made with White Lily are the best, truly.  It is the soft red winter wheat.  It is milled and packaged in Knoxville, Tenn. The self-rising is what is used with a high fat buttermilk. I use to see high fat buttermilk in the stores years ago. You can't go wrong with that flour, makes "wonderful" pie crust too. This is making me really hungry for true southern food. The recipe I posted for Cronbread above is unusal and is really good...I think I will look for a white corn meal polenta and try that version and with no corn... I liked the method in the recipe to let the polenta soak overnite in the buttermilk. Thank you for your comments...Have a wonderful Thanksgiving....

Regards,

Suzy