Does Bacon Really Make Everything Taste Better?
One of the first recipes I looked at in Peter Reinhart’s Bread Baker Apprentice book was for corn bread. This is the only quick bread recipe in the book (it requires no yeast). Don’t be fooled by the word quick bread, however, because the recipe is still fairly involved. We decided to try corn bread when Jeff’s younger brother, Scott, and his girlfriend, Devon, came to Chicago for the night. We grilled steaks and made an arugula potato salad to round out the meal. The first thing you will notice about the recipe is that it includes bacon. I was a little wary of adding bacon to corn bread, but it is actually not bad. From Bread Baker’s Apprentice Corn Bread • 1 cup coarse cornmeal • 2 cups buttermilk • 8 oz bacon • 1 ¾ cups (8 oz) all purpose flour • 1 ½ Tbsp baking powder • ¼ tsp baking soda • 1 tsp salt • ¼ cup (2 oz) sugar • ¼ cup (2 oz) brown sugar • 3 large eggs • 2 Tbsp honey • 2 Tbsp butter, melted • 2 ½ cups frozen or fresh corn kernels • 2 Tbsp bacon fat To start, soak one cup
