I know I have a problem. A cornmeal problem – I’m addicted to stuff made with it. We have this, and this. These are amazing and these are downright unreal. I am sure there is more, but today, we are going to make a cornbread that is so easy and so delicious that you are going to come back to the recipe again and again. Unlike other cornbread recipes, this one uses yeast for the leavening, so the texture is different and the time it takes to rise also allows the corn flavor to deepen. The yeast adds it’s own unique taste and the fact that it is a batter bread means very little work for you.
I threw this together in a hurry, and didn’t think about blogging it until it was half done, so there are no shots of the early parts of the prep. No matter – it’s so easy that you really don’t need them. And don’t worry if you don’t have a stand mixer – I whipped it up by hand for years, and you can too.
Scald 1/2 cup milk and place in mixing bowl
Stir in
3 tablespoons sugar
1 teaspoon table salt
1/4 cup melted butter
Cool mixture slightly
Add
1/4 cup very warm water
1 package active yeast
1 beaten egg
1 & 1/2 cups all purpose flour
1 cup yellow cornmeal
Mix on medium speed for 2-3 minutes or stir by hand for about 4-5 minutes, until very well combined. The dough is going to be stiff and not nearly as smooth in apprearance as a kneaded bread.
Spread evenly in a well greased flat, round baking dish or pan – this is a 9 inch pie dish, but a cake pan works nicely too. Drizzle olive oil over the top – about a teaspoon
Allow to rise for 45 minutes to an hour in a warm spot – it will puff up nicely. I actually let this go a longer than I should have.
Bake at 375º for about 30 minutes. The top should be nicely browned and the bread should sound hollow when tapped. You can tell I let this one rise a bit too long because the middle collapsed a bit – not to worry though – it is still going to be mighty tasty. Cool slightly
Cut into wedges and serve with plenty of butter
This is best eaten soon after baking, but that is usually the case with any corn bread. Give it a try and let me know what you think!
How did you know I am craving corn bread? Seriouly, I was craving corn bread! Now, I will try your recipe out and enjoy lapping up the cornbread with butter.
I could gain some serious pounds if I allowed myself to make that decadent stuff! I leave the cornbread making to MPM. I can have a slice (warm w/butter) and then leave it there.
Yummy! We call that corn light bread where I come from!
‘best eaten soon after baking’ AND with lots of butter.
YUMMY!
Oh I am from the south ans we love cornbread. Will have to give this recipe a try!!!
God Bless~
Debbie Jean
Don’t forget the honey!
I’ll definitly try to make this sometime…Anadama Bread is probably my favorite bread to make and eat!…not many people seem to make it anymore…Have you ever had my favorite RI cornmeal specialty, johnny cakes?…
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Great cornbread. Thanks for sharing the recipe. I added a small can of green chili pepper and cut back on the sugar a bit. great with a bowl of chili! I’ll make this again
Hi — I did this, and now replaced my “Good Cornbread” recipe forever. I added chopped red and jalapeno peppers on top while rising…… YUM YUM YUM and a hit with everyone. Thanks!
You can laugh at me if this was on the recipe and i missed it, but how muck does this make?
Hi Katie – I bake this in a 9 in round pan or pie plate.