One of the Best Corn Bread recipes I have ever tasted.
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Peter Reinhart's Corn Bread from " The Bread Baker's Apprentice" cookbook, an artisan bread cookbook.
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I made Peter Reinhart's Corn Bread recipe from the "Bread Baker's Apprentice" today. My family and I really liked it. The recipe makes a dense, moist corn bread. It's well worth the effort.
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One caution, you really need an instant read thermometer for this recipe. Make sure all of the corn bread interior is baked to at least 185-F, as recommended in the book. Some people have reported the recipe came out gummy. This is probably from not cooking to the suggested temperature. I baked mine to 185-F and the corn bread was dense, moist and flavorful. I baked the corn bread in a greased (with bacon drippings), pre-heated 10-inch cast iron skillet.
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Some members of my family did suggest leaving out the bacon and bacon drippings next time. Others really liked the bacon flavor, so that part is a matter of taste. I liked the addition of bacon and bacon drippings. I will be making this recipe again soon.
.
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Bread Baker's Apprentice Corn Bread
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1 cup (6 oz)(170 g) coarse cornmeal (also packaged as “polenta”)
2 cups (16 fl oz)(490 g) buttermilk
8 ounces bacon -- (10 slices)(227 g)
1 3/4 cups (8 oz)(227 g) unbleached all-purpose flour
1 1/2 Tbsp (0.75 oz)(21 g) baking powder
1/4 tsp (.05 oz)(1.5 g) baking soda
1 tsp (.25 oz)(7 g) salt
1/4 cup (2 oz)(57 g) white granulated sugar
1/4 cup (2 oz)(57 g) firmly packed brown sugar
3 large eggs (5 oz) (142 g)
2 Tbsp (1.5 oz)(43 g) honey
2 Tbsp (1 oz)(28 g) unsalted butter, melted
2 1/2 cups (16 oz)(454 g) fresh or frozen corn kernels
2 Tbsp (1 oz)(28 g) bacon fat or vegetable oil
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1. The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.
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2. The next day, to prepare the bacon, preheat the oven to 375°F (190°C). Lay out the bacon on 2 sheet pans. Bake for about 15 to 20 minutes, or until 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 can or stainless-steel bowl and save for greasing the corn bread pan. When the bacon has cooled, crumble it into coarse pieces.
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3. Lower the oven setting to 350°F (175°C). Sift together the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the granulated sugar and brown sugar. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs. Add this to the soaked cornmeal mixture. Add the wet mixture to the flour mixture and stir with a large spoon or whisk until all the ingredients are evenly distributed and the batter is blended and smooth. It should be the consistency of thick pancake batter. Stir in the corn kernels until they are evenly distributed.
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4. Place 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-inch square 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, remove the pan, tilt it to grease all the corners and sides, and pour in the cornbread batter, spreading it from the center of the pan to the edges. Sprinkle the crumbled bacon pieces evenly over the top over the cornbread, gently pressing them into the batter.
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5. Bake the cornbread for about 30 minutes, or until the bread is firm and springy (the baking time will depend on the size of the pan) and a toothpick inserted in the center comes out clean. The top will be a medium golden brown. The internal temperature at the center of the cornbread should register at least 185°F (85°C). (This is very important, it must be cooked to 185-F internal temperature or the cornbread will be gummy.)
.
6. Allow the cornbread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve warm.
.
.
Peter Reinhart's Corn Bread from " The Bread Baker's Apprentice" cookbook, an artisan bread cookbook.
.
I made Peter Reinhart's Corn Bread recipe from the "Bread Baker's Apprentice" today. My family and I really liked it. The recipe makes a dense, moist corn bread. It's well worth the effort.
.
One caution, you really need an instant read thermometer for this recipe. Make sure all of the corn bread interior is baked to at least 185-F, as recommended in the book. Some people have reported the recipe came out gummy. This is probably from not cooking to the suggested temperature. I baked mine to 185-F and the corn bread was dense, moist and flavorful. I baked the corn bread in a greased (with bacon drippings), pre-heated 10-inch cast iron skillet.
.
Some members of my family did suggest leaving out the bacon and bacon drippings next time. Others really liked the bacon flavor, so that part is a matter of taste. I liked the addition of bacon and bacon drippings. I will be making this recipe again soon.
.
-----
.
Bread Baker's Apprentice Corn Bread
.
1 cup (6 oz)(170 g) coarse cornmeal (also packaged as “polenta”)
2 cups (16 fl oz)(490 g) buttermilk
8 ounces bacon -- (10 slices)(227 g)
1 3/4 cups (8 oz)(227 g) unbleached all-purpose flour
1 1/2 Tbsp (0.75 oz)(21 g) baking powder
1/4 tsp (.05 oz)(1.5 g) baking soda
1 tsp (.25 oz)(7 g) salt
1/4 cup (2 oz)(57 g) white granulated sugar
1/4 cup (2 oz)(57 g) firmly packed brown sugar
3 large eggs (5 oz) (142 g)
2 Tbsp (1.5 oz)(43 g) honey
2 Tbsp (1 oz)(28 g) unsalted butter, melted
2 1/2 cups (16 oz)(454 g) fresh or frozen corn kernels
2 Tbsp (1 oz)(28 g) bacon fat or vegetable oil
.
1. The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.
.
2. The next day, to prepare the bacon, preheat the oven to 375°F (190°C). Lay out the bacon on 2 sheet pans. Bake for about 15 to 20 minutes, or until 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 can or stainless-steel bowl and save for greasing the corn bread pan. When the bacon has cooled, crumble it into coarse pieces.
.
3. Lower the oven setting to 350°F (175°C). Sift together the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the granulated sugar and brown sugar. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs. Add this to the soaked cornmeal mixture. Add the wet mixture to the flour mixture and stir with a large spoon or whisk until all the ingredients are evenly distributed and the batter is blended and smooth. It should be the consistency of thick pancake batter. Stir in the corn kernels until they are evenly distributed.
.
4. Place 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-inch square 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, remove the pan, tilt it to grease all the corners and sides, and pour in the cornbread batter, spreading it from the center of the pan to the edges. Sprinkle the crumbled bacon pieces evenly over the top over the cornbread, gently pressing them into the batter.
.
5. Bake the cornbread for about 30 minutes, or until the bread is firm and springy (the baking time will depend on the size of the pan) and a toothpick inserted in the center comes out clean. The top will be a medium golden brown. The internal temperature at the center of the cornbread should register at least 185°F (85°C). (This is very important, it must be cooked to 185-F internal temperature or the cornbread will be gummy.)
.
6. Allow the cornbread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve warm.
.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/your-favorite-recipes/51843-peter-reinharts-bba-bacon-cornbread.html
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