YEAST-RAISED CORNBREAD
Make and share this Yeast-Raised Cornbread recipe from Food.com.
Provided by swirlycinnacakes
Categories Breads
Time 38m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl whisk together the flour cornmeal and salt. Set aside.
- In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed. As the dough is starting to come together mixing begin adding more of the flour/cornmeal mixture a bit at a time, letting it incorporate along the way - you might not need to use all of it. Keep adding until you achieve a dough that is tacky. It should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, add a teaspoon or two of water.
- Dial up the speed a bit to medium, and keep mixing for about seven minutes. Turn the dough out onto a floured countertop, knead a few times, gather the dough into a ball and rub with a bit of olive oil. Place in a large, greased (olive oil) bowl, cover with a kitchen towl or plastic wrap and let rise in a warm place until doubled, about an hour.
- Once the dough has doubled, turn it out onto the countertop. To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges. Pat each third into a square shape and cut each into six pieces - you will end up with 18 equal size pieces. Without over-handling, shape each piece into a ball and place the muffin tins. Let the rolls rise in a warm spot until roughly doubled - another hour. Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans. I imagine, you can also bake this dough freeform if you like.
- Preheat the oven to 375 degrees. Just before baking whisk the remaining egg and brush on the dough, sprinkle with cornmeal. Bake the rolls for 18-20 minutes on the middle rack, or until rolls are golden. If you are baking loaves it will take significantly longer. Turn out onto cooling racks. Serve slathered with salted honey-butter.
Nutrition Facts : Calories 198, Fat 5, SaturatedFat 0.8, Cholesterol 35.2, Sodium 214.2, Carbohydrate 34.9, Fiber 4.6, Sugar 3.7, Protein 6.3
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Ames
[email protected]I love this cornbread! It's the perfect side dish for any meal.
FR Akash
[email protected]This cornbread is so versatile! I've used it for stuffing, croutons, and even pancakes.
Muhammad Rafiq
[email protected]I'm gluten-free, so I used a gluten-free flour blend. The cornbread was still light and fluffy!
Muhammad Arslan Khan
[email protected]I'm on a low-carb diet, so I used almond flour and a sugar substitute. The cornbread was still tasty!
Prahlad Waiba
[email protected]I'm a vegan, so I used plant-based milk and butter. The cornbread was still delicious!
David Reyes
[email protected]I'm allergic to corn, so I substituted almond flour. The cornbread still turned out great!
Jaeden “Julie.vallinetine” Philiph
[email protected]This recipe is missing some important steps. I had to guess at how much buttermilk to add.
Whsj Hajaj
[email protected]I followed the recipe exactly, but my cornbread turned out dry and crumbly. I'm not sure what went wrong.
TOPAZLY Hill
[email protected]This cornbread is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Shirin Akhtar
[email protected]I've made this cornbread several times now, and it's always a success. It's a great way to use up leftover cornmeal.
UZAIR MUSHTAQ
[email protected]This cornbread is perfect for a crowd. It's easy to make and always a hit!
Balil Gujjar
[email protected]I'm not a huge fan of cornbread, but this recipe changed my mind. It's so light and fluffy, I could eat it every day.
RS Rambo
[email protected]This recipe was a bit more work than I expected, but it was worth it. The cornbread turned out amazing!
Amiro Mahmad
[email protected]I've never had cornbread like this before! The yeast gives it a unique flavor and texture that I really enjoyed.
Abdullah Alif
[email protected]This cornbread is so moist and fluffy, it's hard to believe it's made with whole wheat flour.
power on
[email protected]I love the combination of sweet and savory in this cornbread. The honey butter is a must-try!
Nasky Boy777
[email protected]This recipe is a keeper! It's easy to follow and produces a delicious, versatile bread that can be enjoyed for breakfast, lunch, or dinner.
Eva Eva
[email protected]I was skeptical about how yeast would work in cornbread, but I was pleasantly surprised! It turned out so moist and flavorful, with a perfect golden crust.
Solone Malone
[email protected]This yeast-raised cornbread is a delightful twist on a classic Southern comfort food! The addition of yeast gives it a light and fluffy texture that's perfectly complemented by the sweet cornmeal and tangy buttermilk.