BBA S&S;: Cornbread

I've had the recipe for cornbread marked in the Bread Baker's Apprentice since the day that I got it. I love, love, love a little cornbread in my life, and I was excited to see what Peter Reinhart was going to do for cornbread. I'd planned on making this cornbread a couple of times last winter, but each time I opened the book to the cornbread recipe, and then I saw that there was an overnight autolyse of cornbread and buttermilk to get the cornbread going. Then I'd stomp my foot, and move on to a cornbread recipe that didn't require advance planning.

Well, this time around, I was ready. I gave myself the extra time, and I planned a meal of ribs and coleslaw to round out the cornbread. The cornbread is really very simple, it's a quick bread, and it was a nice break from all of the kneading that's been going on. Perhaps the most shocking thing about this recipe is the amount of sugar it calls for: 1/4 cup brown sugar, 1/4 cup white sugar, and 2 tablespoons of honey! Woah Nellie! I was a teensy bit worried that this was going to be a sugary sweet cornbread. (I'm not going to get into the sweet vs. not sweet cornbread debate here. I'll just say I like mine sweet-ish with a pat of salted butter.) Not to worry, this cornbread is just about perfect! The crumb is tender, it's just sweet enough, but not too sweet, and it was very well received around these parts!

Cornbread always makes me think of Scarlet O'Hara -- it seems like she's always eating a square of cornbread at any given point in Gone With the Wind. I think that Scarlett would approve of this bread. I thought it was just about perfect for anyone north or south of the Mason Dixon line, and I'm looking forward to making it again soon!

Continue reading here: TWD: Parisian Apple and Peach Tartlet

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