July 11, 2011 - 12:38pm
Peter Reinhart's Corn Bread
Hi Everyone,
Over the weekend I made the Corn Bread from the Bread Baker's Apprentice. In spite of using T.Joe's precooked Organic Polenta instead of the coarse grind cornmeal, the result was still excellent with our guests. It took two days to make, with soaking the polenta which I put in the blender to mix with the buttermilk and then continued with the rest of the recipe on Saturday. Next time, I think I'll search out coarse grind cornmeal to see if there is a difference. I'd like to hear if anyone has used coarse cornmeal in this recipe. Thanks..JimmyK