This is an ‘archive’ post (and a small one as there wasn’t much to making this recipe, and I only got 2 pictures). It wasn’t actually in any archives, I just never had the chance to post about it previously, only post photos. The cornbread recipe in Bread Baker’s Apprentice is a bit different than ones I’ve seen previously, never seen a soaker before in corn bread, or bacon. Because of these vast differences I was excited to try this version of corn bread.
Well, as mentioned the recipe starts off with a soaker. I again (as with the Anadama bread) milled some of my home grown bloody butcher corn. It is still a bit tricky to get a coarse milling of the corn with my mill, the bran and little bits of chaff make it very difficult to get a nice clean coarse grind. I need to find a better solution, but for now sifting with sieves will have to do.
The soaker sat overnight and through part of the next day while I was working on another bread (brioche I think). Then it was time to bake the bacon in the oven! I underestimated the heat difference between the bottom and top shelf of the oven and completely, to a nice charcoal crisp, burned the bottom sheet of bacon. Ooops. Well, live and learn. I also forgot until the last minute to get the fresh corn ready, and probably had slightly heavier muffins because I had the batter completely mixed and then had to get the corn in.
I decided to bake the corn bread as muffins (and discovered later I should’ve greased the cupcake papers, again, live and learn). Well, what I discovered in all that baking (and all that learning) is that these was a really tasty corn bread! Although I think I will cut the fresh corn a little bit lower in the recipe next time.