Over the years a vendor at the local farmer’s market has occasionally offered a corn bread. Not cornbread, the often sweet quick bread, but a yeast bread with some cornmeal added to the dough that was baked into a round loaf. During the summer it made a marvelous BLT. But its appearance was sporadic, and I hadn’t seen it in quite awhile. Or thought much about it. Until a trip to Slovenia, where, lo and behold, a yeast-raised corn bread was part of the bread basket wherever we went. Toasted, it was fabulous for breakfast, with a drizzle of honey.
Sure, cornbread, that American staple, is a great option to accompany chili, stews and other hearty winter fare. But you really ought to give corn bread a try.
Two favorites for a Corn Bread/Cornbread Throwdown:
Maple Cornbread: Via King Arthur Flour, a ,moist easy-as-pie recipe that smells heavenly when baking, thanks to a touch of maple syrup.
Rhode Island Corn Bread: From the Sundays at Moosewood Restaurant cookbook. The name says New England, but this recipe captures the taste of those wonderful Slovenian bread baskets.