bread baking challenge # 10 CORN BREAD-

CORNBREAD / MUFFIN/

Cornbread is a vivid memory of my childhood mornings when my grandmother used to bake before we woke up.  She used to bring it to the breakfast table. It was a little sweet, very good soft, and tasty. 

We would have it with fresh cow milk, feta, or plain yogurt. 

I still remember the taste of cornmeal bread, a little sweet, soft and crunchy at the same time.....

I came to this country, long, long after my childhood, my parents, my grandmother, my brother, and his family are all here. I bought one day a nice-looking, well-baked cornbread. I bring it to my grandmother ( she was almost 100 years old).... and she was so happy to see that wonderful, baked cornbread. But, it was the right consistency, the right color..... TOO SWEET,. by far too sweet!!!!

I am going to follow Mr. Reinhart's challenge recipe, but I am going to cut the sugar a little, and I am going to cut the frayed bacon, a  taste that I never liked.

Reading his book, I noticed he is saying to make muffins of cornbread, so I decided to make MUFFINS, which we can have for breakfast.

I soaked cornmeal with buttermilk and I start adding the rest of the ingredients:

First the dry ingredients: flour, salt, baking powder, and baking soda, to the mixing bowl.

I add all the liquid ingredients: eggs, melted butter, honey, and soaked cornmeal, to the bowl.

 I used a paddle and medium speed to mix well all ingredients, and I start to brush the hot, melted butter into the muffin form.

I fill up the muffin holes, with cornbread

and bake at 375F for 45 minutes. The book is asking for 35 minutes, but everybody else is saying 45 minutes is needed.

 

The muffins become brown and very nicely baked. 

They are very good taste, and crunchy, my husband and I had a wonderful lunch, warm muffins, yogurt, milk, and butter.

Crunchy outside, nice and soft, airy inside. Perfect!