An emergency bake, supplies of bread are running low, Mexican chilli on the go for dinner and I have nothing to go with it. To me all of that calls for a soft and buttery corn bread – I wanted to use starter as it was bubbling away nicely but due to time constrains I had to use some commercial yeast as well.
I am very very happy with the result – lovely and crumbly corn bread with whole corn kernels and a touch of chilli. It only lasted a day, and I haven’t even had a chance to try it toasted – I can imagine it would toast really well.
Full recipe and lots of photos (including in-progress ones) on my blog here
iPhone quality photos this time, didn't have time to get the big camera out
- HokeyPokey's Blog
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That looks delicious. I will definitely check out your blog and the recipe. Nice baking.
Syd