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Kerry Cornmeal Griddle Bread

Source of Recipe

"Forgotten Skills of Cooking" by Darina Allen


Recipe Introduction

Skip at CK made these and I thought they looked so good and sounded so simple. They were delicious, but I think that I overcooked mine, as they came out too firm and dry. When I asked Skip about this, he said: "I made a batch of the Kerry Griddle Bread today for our brunch. I cooked it over medium heat for four minutes a side. It was crispy on the outside and moist and set within. It was a little over 1/2 inch thick. I used Indian Head Old Fashioned Stone Ground Yellow Corn Meal. I made a 2nd batch and cooked it over slightly higher heat for the outer limit of five minutes. The bread was dry inside and not nearly as pleasant an eating texture though the taste was fine." So I think it's clear that I overcooked it and probably at too high a temperature. But the flavor is marvelous and I'll be making this again.

List of Ingredients

1 cup of really good quality cornmeal
Generous pinch of salt
1/4 tsp baking soda
3/4 cup buttermilk



Recipe

Combine dry ingredients, then mix with buttermilk. Heat a 10" skillet and lightly oil it over medium heat. Spread the batter evenly in the pan. Let it cook 4-5 minutes on one side, then carefully turn and cook 4-5 minutes on the other. Cut in quarters and serve with butter for savory side, or butter and syrup or jam for sweet side.

Serves 2-3

Skip noted on 5/28/2010: "For an experiment I let the griddle-cake batter sit for 45 minutes before I cooked it. I wanted to see if the corn meal absorbed more moisture that way, like flour would. It did. The texture of the griddle cake itself was smoother today."