they look like corn on the cob
The Bread Baker's Apprentice Challenge is almost 2 months old and I am finished baking the 10th recipe, Corn Bread. I made it the other Saturday for our 4th of July barbecue dinner and we all loved it, and we don't normally like corn bread! PR's recipe is not the typical corn bread from the south because it has wheat flour, fresh corn, and loads of sweet stuff: white and brown sugar and honey. I halved the sugar and honey because I don't like overly sweet corn bread. They came out just sweet enough with the addition of the extra sweet yellow/white corn that I used. I prefer it saltier and I will add a pinch more of salt next time I make these. I really enjoyed the crunch of the polenta and the fresh corn; this corn bread is superior to the ones I have previously tasted. Better yet, I am declaring this is the bestest corn bread, ever! Thank you Peter for including this baking powder and baking soda bread in the book.
I baked some of the corn bread in a cast iron mold that has 7 slots shaped like corn. I sprinkled the bottom with chopped bacon to make them visible after unmolding. The corn molds are small, shallow, and can hold only 2 tablespoons of batter but they are so cute and fun to serve and eat. I baked the rest of the batter in unlined regular-size muffin pans. If you are baking these in muffin pans, use cupcake liners or line the bottoms with parchment because they stick to the bottom and it is difficult removing them from the pan. I also increased the heat to 400°F because the bread would not brown enough, specially the ones baked in the cast iron pan.
chewy crunchy polenta corn grits, crunchy sweet fresh corn, and salty bacon, yum!
visual appeal 5
ease of preparation 5