This week in the Bread Baker’s Apprentice Challenge, we made Corn Bread. This particular corn bread is very moist, very sweet and very filling. Peter Reinhart created this version as an accompaniment to Thanksgiving dinner or to help recreate Thanksgiving flavor memories throughout the year. That sounded like a pretty good idea to me. I love holiday meals and I love corn bread…but not necessarily in July.
What is corn bread?
Corn bread is the generic name for quick breads made with cornmeal. We take corn for granted these days, but bread made from cornmeal was a mainstay of colonial diets, in both the North and the South, for almost two centuries.
Southern cooks prefer to use white cornmeal, while Northern cooks tend to use yellow cornmeal and add sweetening to their breads. You can decide which type of cornmeal and method you prefer.
This cornbread is found in the Bread Baker’s Apprentice by Peter Reinhart.
I love cornbread, but I decided it was too hot for such a rich version. I enjoyed the first bite because it was very flavorful and the texture was wonderful! However, I had a very hard time finishing even one piece because it was really heavy!
It was really hot in Atlanta this past week so that’s probably the reason I didn’t enjoy this bread very much. I decided to freeze it and save it for later. I think it would taste good with a bowl of soup or chili in the Fall. I’ll let you know…
Thanks for joining us in the Bread Baker’s Apprentice Challenge. Next time, we’ll be making Cranberry-Walnut Celebration Bread. I made this bread for Thanksgiving last year and it is wonderful!
Happy Baking!
Cathy
I know I’ve said this probably every time BUT gosh I love your photos.
Great looking corn bread even though I have to say I’m not of fan of this recipe. I mean it is just ok. đŸ™‚
Great job,
Susie
I’m with you on that. This bread is not my favorite. I think it might taste better in cooler weather so I’ll give it another try before I write if off completely.
Thanks,
Cathy