January 14th, 2009

corn bread

cornbread 9

i present to you, the readers: your quiet sunday morning.


keep in mind, your quiet sunday morning will start with the sound of sizzling bacon, but who doesn’t love that? and until you take the bread out of the oven, your morning will also be filled with the sounds of your friends and family asking “is it done yet? is it done yet?” but once you start divvying out pieces of this perfect,  moist and flavorful corn bread, simply put, everyone will shut up. forget dry, tasteless and crumbly corn bread – this is the real deal, complete with bacon fat. pair it up with brunch, or with a great big bowl of chili.

cornbread 3

bacon 2

it’s sweet, but not too sweet, soft and delicate but still hearty, and of course, topped with delicious crumbled bacon. with a mix of fresh corn and coarse cornmeal (soaked in buttermilk), the flavors are so vibrant,  you can take a break from your new years diet to indulge.

cornbread 5

there are hundreds of variations on corn bread, but all of them have one thing in common: when you eat corn bread, it just makes you just feel good inside.

cornbread 7

corn bread
from Peter Reinhart’s The Bread Baker’s Apprentice.

1 cup (6 oz) coarse cornmeal
2 cups (16 oz) buttermilk
8 oz bacon (approx. 10 slices)
1 3/4 cups (8 oz) flour
1 1/2 Tbsp (.05 oz) baking powder
1/4 tsp (.16 oz) baking soda
1 tsp (.25 oz) salt
1/4 cup (2 oz) white sugar
1/4 cup (2 oz) brown sugar
3 eggs
2 Tbsp (1.5 oz) honey
2 Tbsp (1 oz) butter, melted
2 1/2 cups (16 oz) corn kernels (fresh or frozen)
2 Tbsp (1 oz) bacon fat or vegetable oil)

1. the night before making the bread, soak the cornmeal in the buttermilk. cover and leave at room temperature overnight.

2. the next day, fry the bacon or cook it in the oven. drain off the fat into a can or bowl and save for greasing the pan. when the bacon has cooled, crumble it into coarse pieces.

3. preheat the oven to 350. sift together the flour, baking powder, baking soda and salt in a mixing bowl. stir in the sugar and brown sugar. in another bowl, lightly beat the eggs. dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs. add this to the soacked cornmeal mixture.

4. add the wet mixture to the flour mixture and stir with a large spoon until all the ingredients are evenly distributed and the batter is blended and smooth. stir in the corn kernels until they are even distributed.

4. place 2 Tbsp of the bacon fat in 10 inch cake pan or a 9×13 inch baking pan. place the pan in the oven for 5 to 7 minutes, or until the fat gets very hot. remove the pan, tilt the pan to coat the bottom and sides and pour in the batter. sprinkle the crumbled bacon on top, gently pressing them into the batter.

5. bake at 350 F for about 30 minutes, until the bread is firm and a tester comes out clean. allow the bread to cool in the pan for at least 15 minutes before slicing and serving. for muffins, fill muffin tins to the top and bake at 350 F for the same amount of time.

25 Comments for corn bread - why not leave some love?

  1. Julia says:

    I use the cracklings I buy at the Publix store in my cornbread, Pete. But after reading your recipe I am tempted to go make a big pan of cornbread and have a big piece of it for my breakfast in the morning . Bacon can always improve anything it is added to, in my opinion.

  2. helen says:

    oh, man, i so want a piece of that…


  3. new years diet?
    that’s funny.
    now pass me that plate of bacon.

  4. Y says:

    Loooove the amount of bacon you’ve got in this!

  5. Judith says:

    So I don’t eat bacon, but the recipe plain is tempting me. I said something on my blog about cornbread failure and a cookbook author was nice enough to send me her book, the Cornbread Gospels, that is nothing but cornbread recipes! It’s pretty amazing. One of these days I’ll get one up and reviewed.

  6. Nick says:

    Solid as always Pete. This looks like a killer corn bread recipe. I’ve never heard of the buttermilk addition before.

    Might give this a shot this weekend!

  7. Olga says:

    This looks amazing! My sister made something similar using Jiffy and chorizzo.

  8. dawn says:

    Bacon! Copious amounts of bacon! Yessss

  9. Julia says:

    I see someone here has my middle name. I use my middle name as the name I answer to but use my first name when filling out forms and such.

  10. Sarah says:

    I am so excited about this recipe, PETE! Thanks for sharing.

  11. boxerdude says:

    that sounds awesome but isn’t 1/2 a cup of sugar a bit much? couldn’t you get by with literally none? if you use sweet corn i think you could omit the sugar entirely.

  12. Joanne says:

    I made this yesterday and it was awesome!!! I guessed on the amount of baking soda as it was not listed in the ingredients…used 1 tsp. and it was perfect.

  13. Shaw Girl says:

    Anything with 10 slices of bacon has to be good. I will be making this this weekend while hiding out from the crowds in DC!

  14. Ali says:

    Oh, that is sexy. YUM.

  15. Ali says:

    PS – I would never dream of omitting the sugar. Cornbread is delicious when it has a mild sweet flavor. To each his own though.

  16. Holy Mackerel!
    This cornbread is fabulous.
    I make Peter Reinhardt’s recipe for pizza dough, so this must be a winner.
    I will make this when I can afford some calories!
    Stacey Snacks

  17. I’m drooling. Bacon is the best addition to practically any recipe, and this sounds UH-mazing. And I love the new look of the site! The logo is great.

  18. jo says:

    hi pete, this cornbread looks absolutely scrumptious. best part is the crispy bacon bits .. yum!

  19. Sandy says:

    Hi Pete,
    I tried your cornbread recipe and it got rave reviews from my friends. Best they ever had. I noticed in your directions that you mention baking soda, but it is not listed under the ingredients. How much do you use. Thanks for the wonderful recipe. It’s a keeper!

  20. Lindsey says:

    just stumbled upon this page, this looks really good! I’ve never had bacon in my cornbread before..hmm…

    I keep hearing about the Baker’s Apprentice, seems like a great book to get.


  21. […] which is an awful lot, but it freezes well – I can vouch for that.  You can find the recipe here.  Anyone want to join me in a backyard, bundled up by the fire, chili and cornbread fest? Possibly […]

  22. Leslie says:

    Made it yesterday. This was amazing! Best cornbread I’ve had yet.

  23. […] of my favorite food blogs these days is Pete Bakes, so when I saw his corn bread recipe, I knew I wanted to duplicate […]

  24. […] until I remembered the Cornbread recipe I’d noticed from the Bread Baker’s Apprentice (recipe available online here, along with some […]

  25. This website is normally a walk-through you discover the info it suited you about it and didn’t know who need to have to. Glimpse here, and you’ll surely discover it.

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