The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cornbread???

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Thegreenbaker's picture
Thegreenbaker

Cornbread???

Hi everyone,

Just a quick question.

 

Does anyone know of or have a recipe for Corn bread?

I had a recipe once and I lost it when I moved interstate. I'd like to make it for the up coming holiday season and cant find a Corn bread recipe made with yeast.......real bread.

All I did find were more like cake than anything.

 

If not, I wonder if replacing 1 cup flour with 1 cup of cornmeal (I bought some very fine cornmeal today in fact) to an ordinary bread recipe would do the trick. :S

 

Thanks in advance for any recipes or suggestions!

 

Regards

Thegreenbaker 

breadnerd's picture
breadnerd

I do mostly think of a cake-y quick bread for cornbread, made without yeast.

 

BBA has an anadama bread which is a yeasted bread with cornmeal added, which is very good. I've also made a honey cornmeal bread from Beth Hensberger, I think mine is from Beth's basic bread book, but I suspect it might be in some of her other books as well. I like recipe as well.

 

Mmm, maybe I'll add one of those to my weekly baking this week!

 

 

Floydm's picture
Floydm

Yes, I believe replacing up to 20 or 30 percent of the flour with corn meal will result in a corny, yeasted loaf. The Sweet Corn Raisin Bread that has been popular here is around that percentage. I wouldn't try pushing it much higher though, because corn meal or flour doesn't have the same amount gluten as wheat flour. I think I pushed it up to 50% or so once. If memory serves me right, I ended up with a brick.

Good luck.

Thegreenbaker's picture
Thegreenbaker

Ok, I will try replacing 1 cup flour with 1 cup cornmeal. See how it goes :)

Thanks for the input Floydm :)

 

I hope I dont end up with a brick!!!

 

:S 

Willard Onellion's picture
Willard Onellion

2 cups cornmeal, yellow or white

1/2 cup flour, all-purpose

2 tsp baking powder

1/4 tsp baking soda

1 tbs sugar

1 tsp salt

2 eggs

1 3/4 cup buttermilk

2 tbs cooking oil or bacon drippings

 

Heat oven to 420 F. 

Mix dry ingredients.

Mix eggs and buttermilk.

In a heavy skillet, cast iron preferably, heat the oil to smoking. (Either in the oven or on stovetop)

Mix egg-buttermilk mixture with dry ingredients. Should be consistency of cake batter.

Pour into skillet immediately.

Place skillet in oven and cook 20 minutes or until top is browned.

 

Willard Onellion's picture
Willard Onellion

Here's one with yeast. I have not tried it. Seems to me the corn kernels should be optional.

Southern Corn Bread with yeast

A yeasted cornbread is different—almost like anadama bread.  Because the kneading develops the gluten, it is more bread-like and less crumbly than traditional cornbread.  Oh, and this bread would make great Thanksgiving dressing.

Southern Cornbread (Yeast)

1 (7 gram) pkg active dry yeast
1 c warm water (100 to 110 F)
4 1/3 c all-purpose or bread flour (more or less)
1 tsp salt
1 2/3 c cornmeal
4  tbs melted butter
1/4 c honey
2 large eggs
1 can whole kernel corn, drained
2 tbs cornmeal
1 egg for egg wash (optional)

In the bowl of a stand-type mixer, dissolve the yeast in the warm water.
Add half of the flour and mix with a dough hook. 
Add the salt, cornmeal, butter, honey, two eggs, and drained corn and continue mixing.
While continuing to mix, add the flour needed to bring the dough to a bread-dough type consistency. 
The amount of flour needed will vary largely on how well drained the corn was. 
Knead as you would for other yeast breads and then remove the dough to a greased bowl. 
Turn once to oil both sides. 
Cover with plastic wrap and let rise until doubled.
Once doubled, divide the dough into two equal parts for two loaves. 
Form the loaves. 
If you are going to make free standing artisan loaves, grease a baking sheet and sprinkle the sheet with part of the remaining cornmeal. 
Place the loaves on the sheet. 
If you are making sandwich loaves, grease the baking pans well, the bread tends to stick to the pans, and sprinkle cornmeal in the pans. 
Let the bread rise until doubled again. 

Heat the oven to 375 F. 
If you choose, just before baking, whisk the remaining egg with one tablespoon water and brush the egg wash on the loaf. 
Sprinkle the loaf with cornmeal. 
Bake the bread about 30 minutes or until the bread is golden brown and tests done. 
Remove the bread from the pans and cool on racks. 
Freeze any extra bread or save the bread for croutons. 

Thegreenbaker's picture
Thegreenbaker

Wow! Thank you so much!

I will be trying this recipe! I ended up making yeasted corn bread with Floym's Lesson 2 recipe, but omitted 3/4 cups of flour for fine milled corn meal.

It could stand to be a bit more cornie but was nice :) It rose well :)

 

Thanks again for the recipe!

 

 

 

 

Yeast Infected's picture
Yeast Infected

Dated a girl in college..Well,,,A few...Anyrate..There was whole "bi-polar" situation...I wasfrom  south of one "pole"...Alabama...She was from the opposite "pole"..Pennsylvania...Errrrr...When I would visit her at college in Rhode Island, it was kicky for her friends to attempt to bring such home comforts as bbq-which we know is PORK.....Cornbread...Which is NOT sweet.....Behold..My Mother's cornbread recipe: YOU ARE BLESSED.......

2 cups corn mix-self rising

1/4 cup of melted shortening

1 1/3 cup of milk-WHOLE

1 egg-please brown only

Heat oven to 450f. Grease a 9" iron skillet and place in the oven to heat-yep, preheat-important...

Combine above ingredients-no poolish here..this gal is country..but not white trash..Mix well and pour into ya' skillet

Put on 'Carl Perkins" by the Drive By Truckers..

Bake at 450 for 20-25 minutes...until "nice legs" color at Panama City Beach..

Thegreenbaker's picture
Thegreenbaker

Thanks :)

 

I'll have to try this one also :)

 

I lurve cornbread :D

 

 

Drifty Baker's picture
Drifty Baker

I developed this recipe for the non-cornbread eating people in my neighborhood.  They seem to like it at our summer block parties.

Prairie Pioneer Corn and Wheat Bread

 2 cups water

3 cups yellow cornmeal

1 cup milk

¼ cup sugar

¼ cup warm water

2 ¼ tsps. Yeast

1 cup mashed baked sweet potato

1 tsp. Salt

3 ½ - 4 cups bread flour 

Makes two loaves.

 Bring water to a boil in a medium saucepan.  Sprinkle 2 cups of cornmeal into boiling water, stirring constantly and cook until the mixture becomes a thick porridge.  Remove from heat and set aside to cool.In a small saucepan, scald the milk then remove from the heat and let it cool.

Proof the yeast with the water and sugar.

Mix the mashed sweet potato and scalded milk in the bowl of a mixer using the paddle attachment.  Beat in the cooked cornmeal and the remaining uncooked cornmeal.  Then beat in the yeast mixture and salt.  Beat in three cups of bread flour until you have a soft dough.

Switch to the dough hook and knead the dough for 3 – 4 minutes until the dough is elastic.  Place the dough in a greased bowl, cover and let rise until doubled in size (about 1 hour).

Punch down the dough and divide in half.  Form each half into a loaf and place in greased 9 X 5 loaf pans.  Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 350 oF.  Bake the loaves for 30 minutes.  Transfer to racks and cool. 

Thegreenbaker's picture
Thegreenbaker

thanks drifty baker :)

 

It looks great! I cant wait to try this one out too :)

 

 

Mini Oven's picture
Mini Oven

I don't have sweet potatoes at the moment but I'm temped to subst. steamed carrots.  Think that'll work?  It's going to be very yellow...  Mini Oven

Drifty Baker's picture
Drifty Baker

I don't think the carrots will give the same flavor.  It probably would give it a darker color though.  I have another bread that I am developing that uses carrots and butternut squash.  When I get it perfected I will post the recipe.

 

Drifty Baker