Corn breads are awesome. I don't really know anything about them, and I've rarely made them, but apparently there are two main kinds of corn breads. Corn breads made in the north use yellow cornmeal and usually taller and thicker. Corn breads made in the south use white corn meal and are short and thinner. I don't think I've had anything besides northern corn bread, which makes sense. This one is a northern corn bread, obviously. It came out perfectly, and was super easy to throw together. I think that might be my favorite part of all of the corn breads: very little prep time, no rising times, and low baking times. This bread tastes pretty all right. I'm used to more sweeter corn breads, which I guess aren't the proper way to make corn bread. I'm sure there are recipes in here of all different levels of sweetness, so we'll get there eventually. I'm also pumped to make some corn breads that actually have corn kernels in them.
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