cornbread

Overview

Grits are commonly used in The Apprentice Baker. At first, there was confusion as to what kind of grits it actually was. The explanation in the book is that coarse corn is best (it will also be written as polenta on the package). Could it be corn crumbs? The kind commonly found in supermarkets? I didn’t know that corn crumbs could be boiled into a thick paste. However, if you look closely at the picture, it looks more like small particles that are even smaller than corn crumbs. This powder seems hard to find. Visit the market. There are two types of cornmeal, thick and thin. The thin one is obviously not it, and the thick one does not seem to have such an obvious and uniform grain texture. I once wanted to crush corn crumbs into coarse corn flour. After a few attempts, I found that this method may be feasible but too laborious. After grinding, it is sieved in gradients two or three times. This is too troublesome. Turning my attention to Taobao, I really found the target. Although it is not the uniform graininess in the picture, it looks much more obvious than the ones on the market. Try to find a pack. The thickness is mixed, and the coarse particles seem to be not much different from the picture. Use the finest mesh in your hand to sift it through to remove the fine flour. The remaining small particles really feel a bit like the coarse corn flour in the picture. Now on to the cornbread. Cornbread is a quick bread because it is leavened with baking powder. While this isn't a quick bread book about chemical leavening, I couldn't help but include this recipe because - let's be honest - I think the flavor is unmatched. The use of sugar, honey, buttermilk, corn kernels and cornstarch (different from the common finely ground cornmeal) makes this bread feel moist, textured, sweet and sour. Bacon (or cracklings) on bread is the ultimate treat and the perfect addition to a Thanksgiving meal. Good cornbread is moist, sweet, rich in texture, and has a nice crunch to the bite. It’s hard to imagine what grits would feel like after soaking overnight. The whole cornbread is made like a big muffin. 10-inch baking pan, what a giant cornmeal muffin. Not so big, 6 inches is enough. If you don’t have a baking pan like that, it would be a good idea to use a removable bottom cake mold. I just wonder if there will be leakage when the oil is sloshing inside? Everything seemed to be fine except that the bacon was a bit overcooked. Didn't it mean it could be baked crispier? After baking it for a while, it was really crispy, but the color was also old. I didn't dare to let it half-hidden and half-revealed on the surface of the batter, otherwise it might become charred, right? It tastes really good. The moment it comes out of the oven, the strong flavor reminds me of fried corn pancakes. It really does look like it. Grilled corn buns. . . . This looks more like cake than bread. . . .

Tags

• baking
• all-purpose flour
• bacon
• baking powder
• brown sugar
• egg
• fresh corn kernels
• grits
• honey
• melt butter
• white sugar
• bacon fat
• baking soda
• milk
• salt

Ingredients

Steps

1. 1 Soaking liquid material

   

2. 2 Pour milk into grits

   

3. 3 Stir evenly, cover with plastic wrap and leave at room temperature overnight

   

4. 4 Prepare other ingredients the next day

   

5. 5 Spread the bacon in a baking pan

   

6. 6 Place in the oven, set the middle level to 191 degrees, and bake for about 15 minutes

   

7. 7 Bacon becomes crispy, take out

   

8. 8 Take out the bacon and let it cool, pour the fat into a small bowl and set aside

   

9. 9 After cooling, cut the bacon into small slices and set aside

   

10. 10 Put the flour, baking powder, baking soda and salt into a bowl and mix well

    

11. 11 Add brown sugar and white sugar,

    

12. 12 Mix well

    

13. 13 Beat the eggs and set aside

    

14. 14 Pour honey into melted butter and mix well

    

15. 15 Pour into the egg mixture and stir evenly

    

16. 16 Then pour into the corn flour soaking liquid and mix well

    

17. 17 Pour into flour mixture

    

18. 18 Stir into a smooth batter

    

19. 19 Pour in the corn kernels

    

20. 20 Mix well

    

21. 21 Pour 2 tablespoons of bacon fat into the mold

    

22. 22 Put it in the oven at 177 degrees and bake for about 5 minutes. The fat will become hot. Take it out and shake the mold to make the fat evenly distributed

    

23. 23 Pour in the batter

    

24. 24 Sprinkle chopped bacon evenly and press gently into batter

    

25. 25 Put in the oven, middle or lower layer, heat up and down at 177 degrees, bake for about 30 minutes

    

26. 26 The surface is golden brown. Insert a toothpick into the bread and pull it out without any batter. It is ready to be baked

    

27. 27 Unmold and cool for more than 15 minutes

    

28. 28 Cut into pieces and eat