This is a little different from my normal posts, but when we had a meal of slow cooked pork and it suggested serving with corn bread I thought it would be a good excuse to try out a new recipe.
This recipe is based on the one in Peter Reinhart’s The Bread Baker’s Apprentice. I’ve left out the crispy bacon, as I thought it would probably be overkill with the slow cooked pork, but it would make a good addition. I also halved the original recipe, and have adjusted the amount of sugar and fat: I’ve found that with some of Reinhart’s recipes my tooth isn’t quite as sweet as his.
The corn bread is delicious- the perfect accompaniment to this rich and sticky pork dish. It is surprisingly light, and the combination of the corn, polenta, and buttermilk gives it a sweetness of its own that I believe too much added sugar and honey would overpower.
- 150g polenta
- 240g buttermilk
- 120g plain flour
- 10g baking powder
- 5g salt
- 20g granulated sugar
- 20g brown sugar
- 2 small eggs, lightly whisked
- 20g honey
- 15g butter, melted
- 240g sweet corn, frozen
- 1 tbsp vegetable oil
- The night before baking, mix the buttermilk and polenta to make a “soaker”. Cover and leave at room temperature.
- The day of baking, preheat the oven to 180C. Mix the dry ingredients and wet ingredients, except the oil, in a large bowl.
- Heat the oil in a 6in frying pan until very hot. Pour in the batter and swirl around to cover the pan.
- Place into the oven and bake for 30 minutes or until golden brown. If it is browning too much on top, cover loosely with foil.
- Allow the bread to cool in the pan for 15 minutes before slicing.