8/8/2019 Corn bread recipe

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 Corn Bread 

AD PROFILE:ched, batter dough; chemical leavening (baking powder and baking soda)

S TO MAKE: 21: 5 minutes cornmeal soaker Day 2: 45 minutes to prepare bacon; 15 minutes mixing and heating the pan; 30 minutes baking

single most vivid taste memory I associate with Thanksgiving is the avor of crisp turkey skin. I almost always get rst dibs on tand sneak into the kitchen to peel o the crispiest pieces of golden, salt-and-peppery cracklin’s before the carvers go to wo

nsity of avor means it doesn’t take a lot of skins to satisfy my craving, but by the end of the meal, I usually nd myself yearning more piece.

his corn bread is designed to take the pressure o that yearning, substituting the smoky, salty avor of crackly bacon for the turkever, I often make a variation of this, buying a half-pound of chicken or turkey skins from the butcher, laying them out on a shoning them with salt and pepper, and baking at 350°F until they render their fat and become very crisp and crumbly, just like bac

he use of sugar, honey, buttermilk, lots of corn kernels, and polenta-grind cornmeal (rather than the usual nely ground cornmebread moisture, texture, and sweet yet tart avor bursts. The bacon (or cracklings) on the top is the nal payo, complemen

nksgiving dinner or re-creating Thanksgiving flavor memories throughout the year.have an ongoing love aair with good corn bread. By good I mean moist and sweet, with crunch and texture. This recipe is my it is the best corn bread I have ever made or eaten. Corn bread falls into the category of quick breads, since it is leavened byder (see information on chemical leavening). Even though this book is not about chemically leavened quick breads, I couldnng it to the collection because, frankly, I just don’t think it gets any better than this.

es one 10-inch round bread

p (6 ounces) coarse cornmeal (also packaged as “polenta”)ps (16 ounces) buttermilknces bacon (approximately 10 slices)cups (8 ounces) unbleached all-purpose flourablespoons (.75 ounce) baking powderaspoon (.05 ounce) baking soda

aspoon (.25 ounce) saltup (2 ounces) granulated sugarup (2 ounces) firmly packed brown sugarge (5 ounces) eggs

blespoons (1.5 ounces) honeyblespoons (1 ounce) unsalted butter, melted

cups (16 ounces) fresh or frozen corn kernelsblespoons (1 ounce) bacon fat or vegetable oil

he night before baking the corn bread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.

he next day, to prepare the bacon, preheat the oven to 375°F. Lay out the bacon on 2 sheet pans. Bake for about 15 to 20 minutesntil the bacon is crisp. Using tongs or a fork, remove the pieces to a pan lined with paper towels to cool. Drain off the fat into a cainless-steel bowl and save for greasing the corn bread pan. When the bacon has cooled, crumble it into coarse pieces.

ower the oven setting to 350°F. Sift together the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the granulugar and brown sugar. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and then stir the warm honeyixture into the eggs. Add this to the soaked cornmeal mixture. Add the wet mixture to the flour mixture and stir with a large spoohisk until all the ingredients are evenly distributed and the batter is blended and smooth. It should be the consistency of thick panatter. Stir in the corn kernels until they are evenly distributed.

ace 2 tablespoons of the rendered bacon fat into a 10-inch round cake pan (you can also use a 9 by 13-inch baking pan or a 12-inquare pan). Place the pan in the oven for 5 to 7 minutes, or until the fat gets very hot. With good pot holders or oven mitts, removan, tilt it to grease all the corners and sides, and pour in the batter, spreading it from the center of the pan to the edges. Sprinkle umbled bacon pieces evenly over the top, gently pressing them into the batter.

ake for about 30 minutes, or until the corn bread is firm and springy (the baking time will depend on the size of the pan) and aothpick inserted in the center comes out clean. The top will be a medium golden brown. The internal temperature at the center o

orn bread should register at least 185°F.

llow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve warm.

MMENTARY

with all quick breads, this batter can be used to make muns. Fill the greased mun cups to the top and bake at 350°F for autes, or until the center of a muffin is springy and a toothpick inserted into the center comes out clean.

8/8/2019 Corn bread recipe

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BAKER’S PERCENTAGE FORMULA

Corn Bread %

Cornmeal 42.9

Buttermilk 114

Bacon 51.1

All-purpose flour 51.1

Baking powder 5.4

Baking soda .36

Salt 1.8

Sugar 14.3

Brown sugar 14.3

Eggs 35.7

Honey 10.7

Butter 7.1

Corn 114

Bacon fat 7.1

Total 469.9

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