This is the result of my first attempt of a basic corn bread recipe I got out of ”Baking at Home With The Culinary Institute of America.” It’s a good book for the rookie home baker as its recipes are fairly basic and easy to follow. I like using it for an almost guaranteed successful first attempt if I haven’t had a lot of experience making something.
Being Canadian, corn bread isn’t exactly in my usual repetoire, but after making these, I may have to reconsider. They turned out perfectly, and I even modified them to make them lactose free.
The only real issue I have with the book is that it’s written using Imperial measurements, which may have been fine for your great grandma, but it’s frustrating for an experienced baker. Using metric weights guarantees a standard set of results. It can mean the difference between professional quality and a sloppy mess. It’s for this reason that one of my first serious purchases back when I was an apprentice was a good quality digital scale.
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