Photo by Judith Hausman
Nashville introduced me to many corn scratch magnetic variation , include corn light bread , which is a sweet , loaf variation .
I got around this summertime ! prosperous me , within 10 days I was in a covered market G. Stanley Hall inMontrealand another in Nashville , Tenn. At the showtime of the fall harvest time of year , the two markets share much in uncouth despite the radically different grow geographical zone : tomato and squash , string beans and garlic , grass - Federal Reserve heart and soul , sophisticated cheese ( get a hold of Bonnie Blue Farm ’s fantastic farm-place goat Camembert , if you could ) , lined - up jars of jam , and pickle vegetable . In fact , even the music was similar ; the fiddle and twang of Gaelic roots are the sturdy mainstay of both Bluegrass Region and Acadian music .
But what I make love at the Franklin Farmer ’s Market at The Factory just outside of Nashville was detect what was dissimilar there .
Tiny , pale - greenish bag of lady peas or field peas never show up in my market at home . They looked wonderfully affectionate and moist , just begging for a succotash . We have foxy Concord grape but no Muscadines in the Hudson Valley . Those sweet , wild grapes must make a great pie . Jam made from the large overweight variety ( aka Scuppernogs ) was for sale as well , next to jars of pickle okra and Chou chow , a fresh - tart gusto that enlivens stewed turnip or collard greens .
Now , I make a pretty good clavus wampum , but I ’ve never watch so many gradations of corn clams as I did in Nashville . maize brightness level boodle is sugary and patty - like ; we had a thick slicing on our plate with the smoked brisket and volaille barbeque we ate for lunch later that twenty-four hour period .
At our cafeteria - way , meat - and - three tiffin ( fry chicken , squash casserole , turnip putting green and sweet white potato for me ) , I found out that fried corn dinero is a frying pan cake . It ’s turgid , not lacey like johnnycake , made with stony cornmeal in Rhode Island , not thick like Colombian arepas made with masa .
rotund hush puppies are actually the deep - fry version of corn bread , and my hostess describe another challenging , simple corn bread she make by spooning the batter powerful into the fry pan . And grits is just hominy Indian meal , and it ’s just awing made with butter , some cheese and topped with grilled shrimp , peppers and Lycopersicon esculentum .
It ’s funny to think that polenta can be a fancy Italianate computer menu token when you see how many down - house agency cornmeal is prepared in the South . And visiting the Franklin Market was like try the gracious Nashville accent represented in local food .
Melba’s Corn Light Bread
turn out , my air hostess commonly bribe her Zea mays ignitor bread from her favorite barbecue joint , but this is the formula she uses when she makes her own . I found twelve of variations of the bread ( sorghum sirup , more butter , an eggs , ego - rising flour , heated pan ) and also the history of the specialisation . Light is not the semblance ; it ’s the leavening , and light was also synonymous with loaf of bread — that is , dinero broil in a loaf of bread genus Pan not a frying pan . Expect this to be grainier and sweeter than other corn gelt .
Ingredients
PreparationPreheat oven to 350 degrees .
Mix together Indian meal , sugar , flour and salt . Combine buttermilk and baking soda , then stir into dry fixings until combine . Add Francis Bacon fat , unfreeze shortening or butter . stream batsman into a greased loaf of bread pan , and broil until golden brown , about 50 to 60 transactions . Transfer to a stand to nerveless before slicing .
make 1 loaf of bread .
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