Corn bread is made differently throughout the various parts of New England. This recipe is from Provincetown, where bakers descended from the Azores Islands Portuguese prefer white cornmeal over yellow.
1-1/2 cups white cornmeal
1-1/2 cups boiling water
1-1/2 teaspoons salt
2 tablespoons honey
2 tablespoons butter
1 tablespoon dry yeast dissolved in 1/4 cup water
1/2 cup milk
3 to 4 cups flour, sifted
Grease a 9-inch square baking pan. Combine cornmeal, water, salt, honey, and butter. Stir until smooth and cool slightly. Add yeast mixture and blend well. Add milk and flour, using enough flour to yield a firm dough. Knead 5 minutes or until smooth. Let dough rise in buttered bowl for 1-1/2 hours, then punch down. Let rise again for 1-1/2 hours, and punch down again. Transfer to greased pan and let rise again for 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake 40 to 45 minutes, or until top is golden brown.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.