Corn (maize) has been a staple in the Americas dating back to prehistoric time. Corn bread dates back to the arrival of Europeans and the introduction of the drying and grinding of cornmeal.
Corn breads are inexpensive and fairly easy to make make but not that easy to make well. Corn breads are quick breads and the key to all quick breads is moistness. Although not exactly traditional, the following corn breads are moist, flavorful and hopefully will create wonderful food memories.
Savory Sage Corn Bread
- 1½ cups all purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon ground black pepper
- 1 tablespoon fresh sage, roughly chopped
- ¼ cup extra virgin olive oil
- 1¼ cups buttermilk
- 2 large eggs
- 1 cup provolone, parmesian or pecorino cheese, shredded (optional)
Preheat oven to 350ºF.
Butter and flour or non-stick spray a 9-inch x 5-inch x 3-inch loaf pan.
In a large bowl, combine the flour, cornmeal, salt, baking soda, baking powder, pepper and sage. In a separate bowl, combine the olive oil, buttermilk and eggs. Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the cheese, if using.
Pour the batter into the prepared pan. Bake in the middle rack of the oven until just done, 40 - 45 minutes.
Remove from the oven and let stand in the pan 10 minutes, the unmold and let cool on a rack.
Makes one 9-inch x 5-inch x 3-inch loaf
Sweet Corn Bread
- 1¼ cups course yellow cornmeal
- 1¾ cups all purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1½ tablespoons baking powder
- ½ cup brown sugar
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 1½ cups buttermilk
- 2 large eggs
- 1¼ ups fresh or frozen corn kernels
Preheat oven to 350ºF.
Butter and flour or non-stick spray a 9-inch x 5-inch x 3-inch loaf pan.
In a large bowl, sift together the flour, salt, baking soda and baking powder. Add the brown sugar and corn meal. In another bowl. mix together the honey, melted butter, buttermilk and eggs. Add the wet mixture (buttermilk mixture) to the dry mixture (flour mixture) and stir until just combined and smooth. The mixture should be pourable. Add additional buttermilk if needed.
Pour the batter into the prepared pan and bake for 30 to 45 minutes or until the center is springy and a toothpick or skewer comes out clean.
Allow the bread to cool in the pan for at least 20 minutes before unmolding and serving.
Makes one 9-inch x 5-inch x 3-inch loaf
Stuart Stein - Stuart Stein When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as ...
