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    You are in: Home / Community Forums / Breads & Baking / Corn bread
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    Corn bread

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    PaulO in MA
    Fri Oct 11, 2013 4:49 pm Groupie
    Darn it! Put in 1/2 cup water, rather than 1/3 cup. Not much of a difference since it already has 2 cups buttermilk. I hope.

    Never knew that corn bread loaves are called corn light bread. A search for that term gives a lot of recipes.
    PaulO in MA
    Sat Oct 12, 2013 8:32 am Groupie
    My wife liked it. I thought it was o.k. A bit too buttermilky for me..

    My wife's mom is from the south. I'm a New Englander. icon_smile.gif
    Red Apple Guy
    Sat Oct 12, 2013 1:18 pm
    Forum Host
    PaulO in MA wrote:
    Darn it! Put in 1/2 cup water, rather than 1/3 cup. Not much of a difference since it already has 2 cups buttermilk. I hope.

    Never knew that corn bread loaves are called corn light bread. A search for that term gives a lot of recipes.

    "Light bread" in the South is an older term used to distinguish between a sandwich loaf and cornbread or pones of cornbread. Another term was "loaf bread". If you made cornbread in a loaf pan, I can see calling that corn light bread.
    PaulO in MA
    Mon Oct 14, 2013 3:13 pm Groupie
    Decided to type up a couple of yeast corn bread recipes.

    Anadama Batter Bread

    Homemade Breads. By the Food Editors of Farm Journal. Doubleday & Company, Inc., Garden City, New York, 1969.

    Easy bread to make – no kneading, only one rising - has homemade taste.

    ¾ c. boiling water
    ½ c. yellow oatmeal
    3 tblsp. soft shortening
    ¼ c. molasses
    2 tsp. salt
    1 pkg. active dry yeast
    ¼ c. warm water (110 to 115 °)
    1 egg
    2 ¾ c. sifted all-purpose flour

    Stir together boiling water, cornmeal, shortening, molasses, and salt. Cool to lukewarm.

    Sprinkle yeast on warm water; stir to dissolve.

    Add yeast, egg and 1 ¼ c. flour to cornmeal mixture. Beat with electric mixer at medium speed 2 minutes, scraping sides and bottom of bowl frequently. (Or beat 300 vigorous strokes by hand.)

    With spoon, beat and stir in remaining flour, a little at a time, until batter is smooth.

    Grease an 8 ½- x 4 ½- x 2 ½-inch loaf pan and sprinkle with a little cornmeal and salt. Spread batter evenly in pan and, with floured hand, gently smooth top and shape loaf. Cover and let rise in a warm place until batter just reaches top of the pan, about 1 ½ hours.

    Bake in moderate oven (375 °) 50 to 55 minutes, or until oaf tests done. (Tap with fingers. If there’s a hollow sound, the loaf is done.) Crust will be dark brown. Remove from pan to rack at once, brush top with melted butter. Cool in place free from drafts before slicing. Makes 1 loaf.


    Braué’s New England Corn-Meal Shortenin’ Bread

    Braué, John Rahn. Uncle John’s Original Bread Book. Recipes for Breads, Biscuits, Griddle Cakes, Rolls, Crackers, Etc. Galahad Books, New York, 1965.

    Our good friends the railroad men used to deliver dad’s bread all over the country, and this is one of the “Neighbor, let’s trade recipes” results. Several tangy morsels!

    1 package active yeast (or starter)
    1 cup warm water (110 ° F.)
    2 cups water (boiling)
    1 cup yellow corn meal (rolled oats for oatmeal bread)
    ½ cup molasses
    2 teaspoons salt
    6 cups sifted flour (all-purpose, but try a little soy flour)
    2 tablespoons shortening

    Pour boiling water into a large bowl mit der corn meal slowly, then add salt, shortening, and molasses. Cool to lukewarm. (Note change in procedure; according to a Down-Easter, this is the secret.) Then place yeast in warm water and stir until completely dissolved. Add yeast water and enough flour to cornmeal mixture to make dough stiff. Turn onto lightly floured board, knead normally until dough is elastically smooth.

    Place in greased bowl, cover with clean cloth; let rise in a warm place, draftless, until dough has doubled in size, about 1 hour. Cut dough in half and shape into loaves. Place in greased loaf pans, let rise again in a warm place for another hour. Bake in a hot oven (400 °F.) for nearly 1 hour. Brush tops of bread with melted butter and serve proudly!

    Goes great with soups and stews!
    Red Apple Guy
    Mon Oct 14, 2013 3:50 pm
    Forum Host
    Those look tasty, Paul. I've heard a lot about Anadama bread.

    Both recipes have a lower percentage of cornmeal than corn bread (17% vs 50%), but I'll bet they are good.


    Mon Oct 14, 2013 7:13 pm
    Forum Host
    I've made anadama bread before, not for a long time - should make it again. So many breads to make!
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