RECIPES
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Country-Style Corn Bread Quick breads differ from traditional bread recipes in that they do not require yeast, and they are by definition, chemically leavened breads. Generally the chemical leaveners used in quick breads are baking powder or baking soda. Quick breads are generally higher in fat and liquid content. Although they are called "breads," quick breads are not truly breads. Quick breads are more similar to cakes and muffins and, in contrast to traditional breads, are always baked in a mold or pan. Directions Preheat oven to 350 degrees F. Place a 9-inch skillet in the oven as it preheats. Mix together cornmeal, bread flour, baking powder, sugar, and salt in a mixing bowl. In a separate bowl, whisk together eggs, buttermilk, and oil until blended. Add wet ingredients to the dry ingredients and combine until just mixed. When the batter is ready, remove the skillet from the oven and brush the inside lightly with vegetabel oil (or rendered bacon fat, if available). Pour the batter into the skillet and bake for 25 to 30 minutes, or until surface is golden brown and springs back when lightly pressed with a fingertip. Cool bread in the pan for about 10 minutes before cutting and serving. Nutrition information per serving: This recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Makes 8 servings |
