With this bread, almost 25% of the challenge is completed. Ten breads down, thirty-three more to go…
Reinhart tells us that cornbread normally would not fit into a bread book, as it is not leavened by yeast. However he had to include this one because, according to him, “it is the best cornbread you will ever taste”. Since taste is such a personal thing, I tend to take statements like that with a grain of salt, but needless to say, I had high expectations for it.
The recipe is very straightforward, but you must remember to soak the cornmeal with buttermilk the day before. Which, of course, I almost forgot. Spent Friday evening with a strange feeling of something left undone. Shortly after 10pm you could see me dashing to the kitchen, screaming “cornbread! cornbread!”. My beloved by now is used to this sort of stuff.
Here are some of the ingredients, lined up the following morning, ready for action.
You will notice that I used agave nectar. I substituted it for honey, because I am very fond of it. It has a sweetness that is not cloying, and a very nice, mild flavor.
The batter is quite smooth, no need to use a mixer, just a trusty, old-fashioned wooden spoon.
Crumbled bacon is added on top, pressing down a little to soak the bits in the batter. Easy, easy, easy.
The verdict: definitely the best cornbread I ever had, but you don’t need to take the word of a recently naturalized American for it. Husband, who considers himself a cornbread expert, agreed with Reinhart. It is moist, not too sweet, and the bacon on top is a must. Excellent dish for a Sunday brunch.
A keeper recipe, for sure.