Basic corn bread


Basic Corn Bread from the Laurel’s Kitchen Bread Book

Process notes

  • made homemade buttermilk using vinegar and whole milk
  • made a half-batch
  • used one egg, one tbls oil, one tbls honey
  • did a fairly fine grind on the corn meal


Cooked a bit too long, forgot to reduce the baking time after cutting the recipe in half. After a couple of days it started tasting sour. I heard on America’s Test Kitchen Radio that high moisture breads like this one go bad quickly. They recommend slicing and placing in the freezer, pulling out as needed.