Basic Corn Bread from the Laurel’s Kitchen Bread Book
- 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.