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Article: Corn Bread Traditions
- Article from:
- The Washington Post
- Article date:
- November 19, 1997
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Whether feathery-textured or dense, in or out of the turkey,
corn bread is a cherished Thanksgiving staple.
The formula for creating corn bread that lingers in the memory
is simple: It's a marriage of dairy staples (buttermilk, whole milk
or sour cream) and dry ingredients (flour, leavening and,
frequently, sugar), with cornmeal the star enrichment.
Stone-ground meal delivers the best flavor and character to
this quick bread because it includes the germ, but it also varies in
coarseness from brand to brand and that ultimately affects the
"crumb" of the baked corn bread. Corn bread made with a finely
ground, degerminated meal will be lighter and will rise slightly
higher in the pan. ...