Corn Bread

Corn Bread © kvalifood.com

A moist, textured quick bread studded with corn kernels and topped with crumbled bacon. Polenta-grind cornmeal adds rustic texture; the combination of sugar, honey, and buttermilk creates sweet and tart flavor bursts.

Ingredients

Makes 1 10-inch round bread

  • 170 g coarse cornmeal (polenta)
  • 450 g buttermilk
  • 8 oz bacon (approximately 10 slices)
  • 230 g unbleached all-purpose flour
  • 1½ tbsp (0.75 oz) baking powder
  • ¼ tsp (0.05 oz) baking soda
  • 1 tsp (0.25 oz) salt
  • 55 g granulated sugar
  • 55 g firmly packed brown sugar
  • 140 g large eggs
  • 2 tbsp (1.5 oz) honey
  • 2 tbsp (1 oz) unsalted butter, melted
  • 450 g fresh or frozen corn kernels
  • 2 tbsp (1 oz) bacon fat or vegetable oil

Directions

The night before baking, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.

The next day, preheat the oven to 375°F (190°C) to prepare the bacon. Lay out the bacon on 2 sheet pans and bake for about 15-20 minutes until crisp. Using tongs or a fork, remove the pieces to a pan lined with paper towels to cool. Drain the fat into a can or stainless-steel bowl and save for greasing the corn bread pan. When the bacon has cooled, crumble it into coarse pieces.

Lower the oven setting to 350°F (175°C). Sift together the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the granulated sugar and brown sugar. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and stir the warm mixture into the eggs. Add this to the soaked cornmeal mixture. Add the wet mixture to the flour mixture and stir with a large spoon or whisk until all ingredients are evenly distributed and the batter is smooth and blended. It should be the consistency of thick pancake batter. Stir in the corn kernels until evenly distributed.

Place 2 tbsp of the rendered bacon fat into a 10-inch round cake pan (you can also use a 9 by 13-inch baking pan or 12-inch square). Place the pan in the oven for 5-7 minutes until the fat gets very hot. With good pot holders or oven mitts, remove the pan, tilt it to grease all corners and sides, and pour in the batter, spreading it from the center to the edges. Sprinkle the crumbled bacon pieces evenly over the top, gently pressing them into the batter.

Bake for about 30 minutes (baking time depends on pan size) until the corn bread is firm and springy and a toothpick inserted in the center comes out clean. The top will be medium golden brown. The internal temperature should register at least 185°F (85°C).

Allow the bread to cool in the pan for at least 15 minutes before slicing into squares or wedges. Serve warm.

Notes

  • Cornmeal soak: Soaking the polenta-grind cornmeal in buttermilk overnight hydrates it fully, yielding a moist, cohesive crumb.
  • Bacon rendering: Save the rendered fat—it adds rich flavor to the pan and creates a crispy base. You can substitute vegetable oil if preferred.
  • Polenta-grind cornmeal: Coarser than standard cornmeal, it adds pleasant texture and body. Regular finely ground cornmeal also works but yields a less textured crumb.
  • Muffin variation: Fill greased muffin cups to the top and bake at 350°F (175°C) for about 30 minutes, until the center is springy and a toothpick comes out clean.
  • Turkey skin alternative: If you can’t find quality bacon, substitute chicken or turkey skins (lay them out on a sheet pan, season with salt and pepper, and bake at 350°F (175°C) until they render and crisp up).