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Brother Juniper's Cornbread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 28 Feb 2017 00:00:52 -0800
v117.n008.3
* Exported from MasterCook *

                        Cornbread, Brother Juniper's

Recipe By     :Peter Reinhart
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4               cups  all-purpose flour
   3               cups  polenta -- coarse-ground cornmeal, uncooked
   4 1/2    tablespoons  baking powder
   1         tablespoon  salt -- preferably sea salt
   1 1/4           cups  sugar
   2               cups  corn kernels -- fresh or frozen

This batter can be baked as a pan bread, grilled like a pancake, or 
baked in muffin tins.

Mixing: Mix the dry ingredients, including the corn, together in a 
bowl. In a separate bowl, mix the liquid ingredients. Combine the two 
mixtures with a spoon or whisk but mix only until the batter is 
smooth and all the dry ingredients are absorbed. The consistency 
should not be as stiff as cake batter, but thick and soupy, so that 
it may be poured into a baking pan.

Baking: Preheat the oven to 350F. (300 F. for a convection oven). You 
may heat the pan in advance with some bacon fat or oil or you can 
grease the pan with oil, butter, or margarine and simply add the 
batter. The hot fat sears the bottom and gives a nice flavor to the 
bread; the cool pan gives a softer bottom.

Fill a 12"x12" pan only halfway as the bread will rise almost double. 
Bake for about 35 minutes or until the center is springy and a 
toothpick comes out clean. Allow to cool for at least 20 minutes 
before serving. Honey or molasses may be served with it but most will 
find it is best with butter or margarine.

Variations: This same batter can be made into muffins, deep-fried as 
hush puppies (add a little more flour to the batter to stiffen it), 
or pan-fried as pancakes or fritters. You can also bake in small 
pancake-sized disks and store them for popping into the toaster later.

Source:
   "Brother Juniper's Bread Book"
S(ISBN):
   "0-201-62467-2"
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Per Serving (excluding unknown items): 380 Calories; 1g Fat (1.8% 
calories from fat); 8g Protein; 85g Carbohydrate; 7g Dietary Fiber; 
0mg Cholesterol; 813mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 0 
Fat; 1 Other Carbohydrates.