Corny Cornbread

Corny cornbread. There should be a joke. It seems like it would be really easy to come up with one or write one from memory. I’m much too tired to do it. Three hours of sleep will do it. And going up to the barista and saying ‘give me something with  a lot of caffeine doesn’t help much.

I had my first open water certification scuba class last night. It was just classroom and playing with some equipment. Then I was on the phone with a friend until after 11 pm. Then I kept waking up until about 3 am and was wide awake at that point. Three hours of sleep may be over-generous.

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The cool thing {and I can admit it may only be cool to me} is that scuba is a lot easier than it seems. Last December I went on three dives. Prior to the dives, I had to demonstrate competency of some skills in a pool (or confined water as they say in the scuba world). Once I actually dove, I realized even though it sounds complicated everything they teach you comes naturally once you are in the water. However, one thing I did not learn in December was how heavy all the equipment weighs. In December, the dive team did everything. Last night we learned how to assemble the gear, again it’s pretty easy, but sounded complicated reading how to do it in the book.It’s just heavy.

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Now I know I should make a connection between scuba and The Bread Baker’s Apprentice Cornbread here, but with lack of sleep the only thing I can come up with is that making cornbread is as easy as it reads, but because it is a Peter Reinhart recipe there is a required overnight step~soaking cornmeal in buttermilk~to get more flavor. Making cornbread is not like scuba at all. Actually, if I think about it more, making bagels is more like scuba. They sound more complicated to make and there is buoancy and float testing involved.

Or maybe the connection is that I made the cornbread more complicated than I needed to. I decided to make 1 1/2 times the recipe and bake the cornbread in a jelly roll pan so I would have a lot of cornbread that is a little flatter. I also made the cornbread without the bacon. I made it more complicated by forgetting that I only increased the recipe by half and would add in double the ingredients. Sometimes this was easy to correct and sometimes it was a little trickier, like with the baking powder.

In spite of my mistakes,  the cornbread was a success. The fresh corn makes it wonderful. Like one of my eaters said, it’s like eating a garden. I thought it needed a little more salt (I should have accidentally doubled that ingredient), but everyone else thought it was perfect.

In addition to serving it straight, I made some cubes, toasted them in the oven, and made a Caprese salad panzanella. Delicious!

If you would like more information about The Bread Baker’s Apprentice Challenge, please visit HERE.

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26 thoughts on “Corny Cornbread

  1. Wow – you are sleep deprived. Although, if it’s any consolation, I was up at 4:30 this morning – cursing my dog. Although I did make bagels and chocolate chip brioche!

    Love the idea of fresh corn in cornbread. And that salad – mmmmm.

  2. I think you tied cornbread to scuba diving beautifully, sleep or no sleep. And the cornbread looks great (the cornbread panzanella salad caprese looks really incredible).

    Hope you get to catch up on some sleep this weekend!

  3. I died of laughter when you said the since it is a Peter Reinhart recipe it requires an overnight soak. I never would have thought cornbread required it until I had to make it.

    Love the salad idea and wish I would have thought of it earlier. Been eating caprese salads constantly all week.

  4. I doubled the salt, and kept in the bacon and it was *just* salty enough for me. Weird, huh? But cornbread as croutons? You’re making me wish I hadn’t finished my batch of cornbread off just this morning!

  5. Wow. Both the cornbread and salad look great. I hate when I double or halve a recipe and mess up on converting the ingredients. I try to remember to write down all the adjusted amounts, but I still screw it up sometimes.

  6. I still haven’t had a chance to make this cornbread yet – yours looks wonderful! I’m glad to know it isn’t too hard. I really can only handle simpler recipes these days.

  7. Sorry about the lack of sleep, but this was still a great post. That salad looks fabulous. Seriously, I would knock someone over to get me some of that!

  8. Everyone is liking this BBA recipe, so I’m looking forward to making it for my husband when I get back home. And I like the idea of toasting the cornbread for panzanella, too!

  9. AH! You make me crave cornbread now! It is something I usually make in the winter… but I might make an exception after seeing this! LOL

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