Yeasted Cornbread Loaf

August 12, 2011 · 17 comments

in breads and muffins

 

 

I used to not be the world’s biggest cornbread fan, but this recipe, which I’ve made several times now, turned me around. The other day, I was thinking it would be fun to make a loaf of cornbread, rather than muffins or a pan. I wanted to use it to make sandwiches, but I figured the the cornbread recipe I normally use would be a bit too soft and crumbly.

I started looking around for recipes that were geared more towards loaves, and I came across this one for a yeasted cornbread. I’d never thought to make a yeasted cornbread before, so I went with it.

It turned out great! I feel like mine may not have baked up quite as high as I thought it would, but the dough definitely doubled both times, so maybe I was a bit deceived by the picture. This bread has a great cornbread flavor (though the corn flavor is not quite as prevalent as a standard recipe) and a really great texture, that’s somewhere between a chewy yeasted bread and a crumbly quickbread. It was very easy to put together, and makes a lovely grilled cheese. :)

 

 

Yeasted Cornbread Loaf

Taste of Home

1 (1/4 oz.) package active dry yeast
1.25 cups warm water (110-115ºF ), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 Tbsp. butter, softened
2 Tbsp. sugar
2.25 – 2.75 cups AP flour, divided

In a large bowl, or the bowl of your electric mixer, dissolve the yeast in 1/4 cup of the water. Add the cornmeal, milk powder, butter, sugar, 1.25 cups of the flour, and the remaining 1 cup of water. Beat until smooth. Stir in enough remaining flour to make a stiff dough (I ended up using right around 2.75 cups total).

Turn the dough onto a floured surface and knead until smooth and elastic, 6-8 minutes.  Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about an hour.

Punch the dough down. Coat a 9×5″ loaf pan with cooking spray, shape the dough into a loaf, and place it in the pan. Cover and let rise until doubled, about 30 minutes.

Meanwhile, preheat the oven to 375.

Bake the loaf for 35-40 minutes (mine actually took closer to about 32), or until golden brown. Remove from the pan to a wire rack to cool.

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{ 15 comments… read them below or add one }

Chrissy August 12, 2011 at 10:08 am

Ohh what a good idea! I love cornbread, and this bread would great for pulled pork or BBQ chicken. yum! :)

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Lisa August 12, 2011 at 10:35 am

That looks very yummy, light, and delicious.

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Food Jaunts August 12, 2011 at 2:00 pm

Did you just say corn loaf grilled cheese? Love that idea, I bet it was tasty.

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Banana Wonder August 12, 2011 at 5:04 pm

I always wondered about a yeast corn bread! This is fantastic and I am going to try this soon.

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Joanne August 13, 2011 at 4:35 am

I was so excited when you tweeted looking for a yeasted cornbread loaf because I LOVE cornbread but rarely make it since…I’d eat it like it was cake and then the whole pan would be gone in twenty minutes. But as a sandwich bread….I might be able to exercise some self control. this looks fabulous!

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bellini August 13, 2011 at 8:03 am

I am not a huge fan of cornbread either unless it involves lots of cheese so this is something I must try Elly!

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Kerstin August 13, 2011 at 11:58 am

What a great idea! I love cornbread in any form and have used it to make French Toast, but I think your loaf would work even better!

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Brianna August 14, 2011 at 11:09 pm

I’ve never heard of a yeasted corn bread, but it sounds delicious! Where in your store did you find the dry milk powder? I’ve never seen it before.

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elly August 18, 2011 at 10:02 am

Brianna, it should be in a box in the baking aisle!

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Jessica August 15, 2011 at 11:20 am

Yeah, this sounds like it would be amazing for grilled cheese!

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Kelsey August 15, 2011 at 11:50 am

Interesting. I’ve never even considered a yeasted cornbread before. I’m completely intrigued!

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Peter G @ Souvlaki For The Soul August 15, 2011 at 5:27 pm

Ooh! Now I want to try this yeasted version…looks scrumptious!

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Danielle August 20, 2011 at 8:07 pm

YUM! Now I usually swear by the simplicity and ease of your corn cakes but I might have to try this next time we’re having chili or ratatouille.

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Katie August 24, 2011 at 12:09 pm

I made this last night and it was a HUGE hit with the family! Will definitely need to double next time :)

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elly August 24, 2011 at 1:07 pm

Great to hear, Katie!

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