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
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
1.5 tsp. salt
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, salt, 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. [If you want to make this into buns instead, divide the dough into 8-10 balls, place on a lined baking sheet, cover and let rise for 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.