CORNBREAD WITH A TWIST

I like cornbread and some foods just need cornbread - like a beautiful pot of homemade heirloom beans, they cry out for a some cornbread and a nice salad. What I don't like about most cornbread is the texture - pick up a slice and it usually falls apart. That stands to reason because it is not a yeast bread so really it is more like a "corn cake."  I even bought one of those cast iron pans that makes little pieces of corn like corn on the cob but they were just a little too much of a novelty and not enough cornbread.

There are actually two "twists" to this recipe.  One is an ingredient and the other a procedure.  The recipe calls for whole grain kamut flour.  I will be the first to admit I had not heard of kamut flour. As it turns out Kamut is a brand name for khorasan wheat. It is described as having a more nutty flavor than regular wheat flour. If you cannot find it at your grocery try the health foods store.  I ordered mine online. The second twist is that you need to plan a little in advance before making this as you put the cornmeal in a cup of the buttermilk overnight in the fridge the day before making.  We liked this so much that I am going to double the recipe next time and freeze one loaf.

The recipe comes from Josey Baker owner of The Mill bakery in San Francisco. Thank you Josey for sharing this wonderful cornbread recipe. I did exactly as the recipe called for - but the recipe states that you could substitute whole wheat pastry flour for the kamut.

Ready for the oven.....

In my oven, 45 minutes and it was yummy brown and a little crisp on the edges and the bread was done perfectly, moist but does not fall apart - hubby says "best cornbread I have ever had."  OK, that's it with an accolade like that I am not looking any further for a cornbread recipe.

Recipe from Josey Baker:

3/4 cup cornmeal - I used Bob's Red Mill medium grind
2 cups buttermilk, divided
1 cup kamut flour (recommended but may substitute whole wheat pastry flour
1 T baking powder
1/4 t baking soda
3/4 t fine sea salt
3 T unsalted butter, divided (I just use salted butter)
1 T plus 1t honey
1/4 cup firmly packed dark brown sugar 
1 extra large egg

The night before making the bread combine the cornmeal with 1 cup of the buttermilk in a small bowl. Cover it and put into the fridge overnight. The next day, take the soaked meal mixture out of the fridge an hour before proceeding with the rest of the recipe.

preheat oven to 375°

In a large bowl, whisk together the kamut flour, baking powder, baking soda, and sea salt. Set aside. (I used my mixer)

Melt 1 1/2 tablespoons of butter in a small saucepan over medium heat. Pour the melted butter into a loaf pan (8x4 inches) and use a pastry brush to coat the bottom and sides of the pan.  Some butter will pool in the bottom of the pan, that's okay.  In the same saucepan, melt the remaining 1 1/2 tablespoons of butter, add the honey and stir it all together.

Add the dark brown sugar, the remaining cup of buttermilk and the egg to the soaked cornmeal mixture.

Add the cornmeal mix and the honey/butter to the bowl with the dry ingredients and stir it all together for at least 60 seconds (again, I used my mixer).  You want to give it a nice, good beating.  It should be the consistency of thick pancake batter.  Pour the batter into the prepared loaf pan.

Bake the bread for 45-60 minutes (keep an eye on it mine was done perfectly at 45 minutes), rotate the pan at the mid-point. Use a toothpick to test.  Let cool in the pan for five minutes, then turn out on a rack to cool.  Serve warm with salted butter.  It also makes good toast.


Resource

Recipe source, Josey Baker
Kamut flour, Link, 
The link above is to iHerb, a California company that I have purchased items from several times. Reasonable and very fast shipping.

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