woooo. I bet this would be yummy in that bread pudding I'm going to make.

Addendum: I made this loaf again using corn flour instead of corn meal. It came out much smaller and I feared it was going to be too dense to eat. But, in fact, it was still wonderful toasted, with the corn flavor spread throughout the loaf instead of just in the crunchy little corn meal nuggets.

I have been baking bread for about 20 years,, and good bread for 6 months.

Were I to make this bread,, my loaf would rise flat, and get even more flat in the oven,, and I would end up with a delicious pancake.

How do you keep the bread from going flat?

I think with this one I was able to pinch it tight enough on the bottom that there was pretty good surface tension keeping it in shape. But that is not always the case.

The trick I've been using for really slack doughs is that I bought a couple of cheapo baskets about 8 inches around at Goodwill (my discount version of the fancy bannetons they sell at kitchen stores). I line them with kitchen towels, sprinkle some flour on the towels, and then place the balls of dough in them while they are rising. I pull the dough out of the baskets just before popping them in the oven. They definitely preserve their shape better this way.

PLEASE PLEASE Try it with eggnog!!! from the supermarket!!! The recipe calles for 1 cup milk Throw in the NOG!!! Its almost christmas!! EEven to give as a gift! It will knock their socks off. I liked it any way, also lighten up on the sugar in the recipe if u use eggnog its pretty sweet by it self. that makes it a kinda sweet with an eggnog flaver for the holidays YOU can even use it on a large table center centerpiece ring thats sweet dough too... HOTBRED Happy holiday TO ALL OF U

This sounds awesome..
I recently made a few loaves of blueberry corn bread,
which were very good. For a variation, how about using
blueberries instead of raisins?

Great recipe Floydm, did use the saffron and a little extra butter but didn't glaze the top - too mean to use an egg yolk!

Made it in 2lb loaf tin - great rise and easier for the knife-manglers at home to cut!

I made this today with a few variations. I didn't have any raisins, so I used dried blueberries. I also sauted a cup of corn in olive oil until caramelized and then mixed that in. It is now cooling..so I'll have to wait to see how it tastes!

This bread sounded interesting to me, so I adapted the recipe over to a no-knead method.  I've posted my adapted recipe, together with a bunch of step by step pictures at http://www.recipesonrails.com/recipes/show/525-sweet-corn-raisin-bread .

Bread got a thumbs up from the family :)  Thanks Floyd for the inspiration. 

Its a very traditional holiday cake bread coffee cake . Call it what u may,Please bear with me.

5 c flour AP

1 stick butter,

1/2 c sugar

1 can evaperated milk [Its richer]

vanilla

grate skin of 1 lemon & juice of 1/2 a lemon..

1 cup of slivered almonds, you could toast them a little.

1 small container of candied fruit

1 cup of raisins

in bowl put sugar butter evaperated milk in pot,scald cool to 110 100 2 paks yeast in alittle warm water pinch of sugar 5 min u will see if it is alive, ADD to flour in bowl , add warm milk sugar mix soak fruit nuts raisens in two shots rum & your vanilla in another bowl for later, now add rest of your flower and then some to make a nice dough dont forget lemon rind & juice Take dough ,put in nice warm place covered an hour to rest feed build cells & expand then put dough on table, flatten with your hand throw handful flour on fruit & nuts mix litely , now mix togeather make 2 loves let rest raise bake 375 35min or brown, brush well with plenty butter when alittle cool smother with powdered sugar twice. eat thin slices 3 4 days later keeps well keep long time in frezer G B hotbred

I was thinking about trying this out with buttermilk instead of milk. Does anyone know was kind of effect that might have on yeast activity?

I'm wondering about adding some tumeric for coloring the loaf instead of the saffron that you are too cheap to use.  What do you think?

Bakequery

I know this thread is a bit old, but I've been tinkering with yeasted corn bread. My aim was to achieve a balance between the flavor of corn and yet achieve the crumb of wheat bread. I'm a sandwich person and I wanted a sandwich version of a Mexican soft taco, if that makes sense. I credit Hamelman, Glezer and Floyd, for this recipe is really a hodgepodge of their formulae and techniques.

Baker's percentages (rounded off):

75% unbleached flour

25% corn flour

52% water

11% milk

9% honey

8% butter

0.7% instant yeast

2% salt

32% corn

Sponge:

160 grams (g) unbleached flour

160 g water

1 1/2 teaspoons instant yeast

Incorporate yeast into water and stir in flour until the soft dough is of uniform consistency. Let stand 1 1/2 to 2 hours in about 72F.

Soaker:

160 g corn flour

170 g water

Mix together and let stand in refrigerator while fermenting the sponge.

Final dough:

320 g unbleached flour

70 g milk

60 g honey

50 g butter, very soft

13 g salt

200 g corn - cooked, cooled, and scraped from the cob (one big ear was enough)

Mix together all the ingredients, including sponge and soaker. Add water or flour as necessary to achieve a fairly stiff but kneadable dough. (Caveat: the formula I drew up only started with 42% water but the dough kept soaking up water while kneading, and I'm sure I added at least another 60g.  I also added the milk in the soaker to give it enough liquid, since I haven't added the additional water yet.)  Knead until smooth. It was quite an effort to retain that much corn in the dough, and no-can-do that kneading technique of slamming the dough onto the countertop; the corn kernels will go flying all over your kitchen (I tried).

Let proof for 40 minutes to an hour. Fold. I retarded the dough overnight in the ref, folding four times in the first few hours in the refrigerator.

The next day, divide the dough into two. Bench rest about 30-60 min to let it come closer to room temp. Shape the loaves, let them proof for another 1 to 1 1/2 hours. Score. I baked them from cold start, started off at 450 degrees, then turning down to 400 after 20 minutes. Bake until done.

A mistake I made was not following Glezer's instruction to bake in loaf pans. I think it's because that much corn kernels prevented me from creating good surface tension, and the loaves therefore spread. If using loaf pans, I would lower the temp to 350 just like Floyd's. I also want to try this using corn meal instead of corn flour, and be able to compare.

gooooooooooooooooood