I realized as I started this challenge that I had forgotten to mention the cinnamon and sticky buns, which I actually made for the first time two years ago with The Daring Bakers. Since I had made them for a previous challenge I decided I did not need to repost them, though I highly recommend the recipe as they were delicious.
Now for the cornbread. This is one challenge where I suspected Mr. Reinhart and I might butt heads. I grew up eating my Southern mother’s and grandmothers’ cornbread, which is definitely not sweet. For me, eating sweet cornbread is akin to eating dessert, at least some of the versions I’ve tasted. Reinhart’s recipe has granulated sugar, brown sugar, and honey, a triple punch of sweet, but I made it exactly as directed so I could get the full essence of what he intended.
I must report that though many of my fellow bakers greatly enjoyed the cornbread, it just didn’t strike my fancy. It is sweet, close in flavor to tomalito (sweet corn pudding or spoon bread), which is something I really like, thought the bacon adds enough savory to almost offset the sweet. But the combination of sweet, savory, and the texture didn’t thrill me, probably because we use cornbread as a base for beans or alongside chili. However I’m a grown up and I like to try new things and challenge my notions of how food should taste, and I can learn to appreciate foods that taste different than how I am accustomed to them, it just might take me a little while. Give me some time, Mr. Reinhart, and I may come around.
Thanks as always to Nicole of Pinch My Salt for organizing the BBA Challenge and Peter Reinhart for supporting our efforts. For more bread inspiration, check out the BBA Challenge photos in the BBA Challenge Flickr photo group.