BBD36: "Corn"y Breads

Every New Year's Day, I make a traditional meal of curried black-eyed pea soup and corn muffins. There is usually a 'green' component. This year it was a kale salad -- definitely a repeat for future years.

A few days after New Year's, the challenge for Bread Baking Day was announced: corn-based breads. Easy enough, I thought. Done, I thought. There were the corn muffins.

But, I thought, perhaps that is too easy.

While I was on my week-long cruise, I decided to search for a more interesting corn bread recipe upon my return, and submit that instead of the usual muffin.



The search was successful, and I found a most delicious, yeasted corn bread. Not the usual, but definitely delicious and worth making.


The dough rose nicely.



The loaf had a lovely color and shape,


and texture.


This month's Bread Baking Day is hosted by girlichef. Shortly after Feb. 1, she will be posting all the corny bread submissions.

Thanks always to Zorra for having such a brilliant, bread-making idea.




Sour Cream Corn Bread

3/4 cup sour cream (or yogurt)
1/3 cup water
1 tablespoon soft butter
2 1/2 cups bread flour
3/4 cup cornmeal
3/4 cup frozen corn, thawed and well drained
2 teaspoons sugar
1 teaspoon toasted dried onions
3/4 teaspoon salt
1 teaspoon instant active dry yeast

Place all ingredients into a bread machine container, according to the manufacturer's directions. Select the manual cycle.

When the dough is finished, remove it, let it rest briefly, then form into a loaf shape and place in an 8 1/2" by 4 1/2" bread pan.

Bake at 375F until the internal temperature is about 195F and the top is golden brown.

Remove from pan, place on a rack, and let cool for about one hour.