Yeasted Cornbread
Elevate your cornbread game with this unique Yeasted Cornbread recipe, a delightful twist on the classic Southern staple. By combining the hearty texture of cornmeal with the light, airy lift of yeast, this bread achieves a beautifully tender crumb with just the right amount of chew. Infused with a touch of honey for natural sweetness and paired with the richness of melted butter, this bake is as flavorful as it is satisfying. Perfect as a side dish or a stand-alone snack, this yeasted cornbread bakes to golden perfection in just under an hour, making it an ideal choice for weeknight meals or weekend gatherings. Serve it warm with a drizzle of extra honey or a pat of butter for a comforting treat that's guaranteed to impress. Keywords: Yeasted Cornbread recipe, homemade cornbread, cornbread with yeast, fluffy cornbread, savory baking.
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Recipe Information
Ingredients
- 1 cup Lukewarm water
- 1 cup Whole milk
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 2 cups All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter, melted and cooled
- 2 units Large eggs
- 2 tablespoons Honey
Instructions
In a large mixing bowl, combine the lukewarm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy.
In a small saucepan, heat the milk until it is warm but not boiling. Add the warmed milk to the yeast mixture and stir gently.
In a separate bowl, whisk together the all-purpose flour, cornmeal, and salt.
Add the melted butter, eggs, and honey to the yeast and milk mixture. Whisk well to combine.
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area for 1 hour, or until it doubles in size.
Punch down the risen dough and transfer it to a greased 9x9-inch baking pan, spreading it out evenly.
Cover the pan and let the dough rise again for 30 minutes, or until it puffs up slightly.
Preheat your oven to 375°F (190°C).
Bake the cornbread in the preheated oven for 25-30 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 transferring it to a wire rack to cool completely.
Slice, serve warm, and enjoy!
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 417.6 g | 152% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 72.9 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 409 mg | 31% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1222 mg | 26% | |
*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.
