Yeast Cornbread
Discover the delightful twist on a classic Southern favorite with this Yeast Cornbread recipe, where the airy texture of yeast bread meets the rich, rustic flavor of traditional cornbread. Perfectly balanced with a hint of sweetness from honey and a buttery finish, this bread is ideal for those craving something unique yet comforting. The use of instant yeast creates a light, fluffy crumb, making it a standout side dish for hearty chilis, barbecue, or holiday feasts. With simple pantry staples like cornmeal, all-purpose flour, and warm milk, coupled with a manageable rise time, this recipe is approachable even for beginners. Serve it warm, straight from the oven, with a touch of butter or an extra drizzle of honey to accentuate its subtle sweetness.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Cornmeal
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Warm water (110°F/45°C)
- 3 tablespoons Unsalted butter, melted and slightly cooled
- 1 large Egg
- 0.5 cup Whole milk
- 1 tablespoon Honey
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, salt, and instant yeast. Mix well to incorporate all the dry ingredients.
In another bowl, mix the warm water, melted butter, egg, milk, and honey until combined.
Gradually add the wet ingredients into the dry mixture, stirring with a wooden spoon or spatula until a soft dough forms. The dough will be slightly sticky.
Transfer the dough to a floured surface and knead lightly for 2-3 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 60 minutes, or until it doubles in size.
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish or a round cake pan.
Once the dough has risen, punch it down gently and transfer it to the prepared pan, spreading it evenly.
Cover the pan with a towel again and let it rise for an additional 20 minutes.
Bake the cornbread in the preheated oven for 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.
Enjoy your yeast cornbread warm, with a pat of butter or drizzle of honey if desired.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 347.7 g | 126% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 49.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 217 mg | 17% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
