Thank you for this adaptation; I really like the friendly vibe of JB’s book and he may just pursuade me to get my starter out of the fridge and try to use it (haven’t had much luck with “natural” starters). Custardy crumb with sour-ish flavor, sounds wonderful!
I love cornbread and this sounds wonderful…how was it a day after baking? I find some cornbreads are only good the day of baking…While that is an excuse to finish it off I would love to find a recipe that stands up for a day or two.
Cornbread is tricky to get right, but I like the sound of Josey’s rendition. This recipe is also a good reminder for me to finally make it over to The Mill for said toast. (The last time I was relatively nearby, I got sidetracked by B. Patisserie’s kouign amann.) Hope the weather is holding steady in Chicago for you, Tim.
oh my freakin god man, this is too sweet of you. you totally nailed this recipe, i’ve spent the last five minutes staring at your photos and considering the possibility of eating my laptop. thank you so much for the flattering post, and lemme know the next time you’re headed to SF and we’ll meet up for some toast + coffee. thanks again, you made my day
I just got his cookbook last week, and like you, found myself tempted, for the first time, to actually try my hand at a starter. He makes the process completely accessible–and fun!
I started mine on Sunday, so I still have well over a week to go with it, but I’m super excited about the sour aroma beginning to emanate from the jar on my counter. Don’t get me wrong: I love Tartine, but that cookbook never made sourdough breads feel approachable, even for me, a bread baker with a fair amount of experience. I think you should try it, Tim!
I like Chicago Metallic loaf pans, which are pretty easy to find. I also like those gold pans from Williams-Sonoma. The gold is some sort of non-stick coating that will probably kill us, but the pans work well.
Hi Tim, never eaten cornbread before, but this one looks so gorgeous, I’ll have to give it a go. One question however. I can’t remember having seen cornmeal here in the shops. There’s corn flour, which as the texture of wheat flour and there’s polenta which is more grainy. Which one should I use for this cornbread?
I made this cornbread over the weekend and it was amazing! I found the kamut flour at Whole Foods. It really gave the cornbread a nice, nutty flavor. After the third day it’s still great! I just popped it in the toaster, a little butter and raspberry jam. Yum! Thanks for sharing this recipe. I’ll make this again and again!
Hi Tim, it took me a while, but I finally made the corn bread using polenta. The taste was great,but the polenta stayed rather gritty and I don’t know if that is how it’s supposed to be. Unluckily the bread collapsed, so the top half had to be discarded, but the remaining part tasted great.
Hi Anne, Hmmmm. Any alterations other than the polenta? It should not have collapsed. As for the grittiness, the overnight soak is supposed to eliminate that so I am not sure what happened. Glad it tasted good, but sorry to hear about the other issues.
Just watched the video – that was so excellent and inspiring. Following Josey’s blog now and The Mill is definitely on the list for the next San Francisco trip. Can’t beat fresh bread and Four Barrel Coffee. Thanks for linking out to that, Tim!
Okay, so I am definitely one of those people that makes a recipe from your blog two years after its original post date and writes a sincere but poorly timed and maybe unnecessary “Just made this and it was great!” comment. I’m late to this post because I have been traveling for a while, but I’m feeling more positive on being only a few weeks out.
I’m lucky enough to live a few blocks away from The Mill and am thankful that it is in the opposite direction of work and friends. All of their toasts are delicious and seemingly wholesome in such a way that you don’t feel guilty about getting one any day of the week. With whole grains, homemade jams, local honey, and high quality (DELICIOUS) butter, you don’t internalize it as being “bad” for you. This is maybe what I love the most about the Mill; it works its way into the hearts of former anti-carb crusaders and shares the glory of bread.
PS: If you ever come to San Francisco, go on a Thursday! Toasted spricot sage bread with butter and honey. Nothing compares.
Just came across this recipe while browsing your blog and it sounds wonderful – I love the addition of Kamut, it is such a great combo with anything buttery. In fact it is now my favourite flour for shortbread and I bet it works wonderfully with cornmeal.
I have heard about The Mill but somehow had not heard about Josey Baker yet so will have to peruse his blog now!