A Tradition in Family Baking

Yeasted Honey Cornbread

 
5.0 from 1 reviews
Yeasted Honey Cornbread
A light and airy loaf of bread meets sweet and corny cornbread. It would do well as toast, a sandwich, or as part of your summer barbecue spread.
Yield: 1 loaf
Ingredients
  • 3 Tbsp (42g) unsalted butter
  • ¼ cup (85g) honey
  • 1 cup (237ml) whole milk
  • 1 cup (140g) yellow cornmeal
  • 2½ to 3 cups (300-360g) all-purpose flour
  • 1½ tsp salt
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • Melted butter, for brushing
Instructions
  1. In a small saucepan over low heat, warm the butter, honey and milk. Heat until butter is melted and mixture is smooth. Remove from heat and let cool for 5 minutes, or until 120-130°F.

  2. In the bowl of a stand mixer fitted with a dough hook attachment, combine the cornmeal, 1½ cup of the all-purpose flour, salt and yeast. Add the warm milk mixture and mix until combined.

  3. With the mixer on medium low speed, add the remaining all-purpose flour ¼ cup at a time until dough clears the bowl and is only slightly sticky to the touch (you may not need the full 3 cups of flour). Continue to knead until smooth and elastic, about 5-7 minutes.

  4. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.

  5. Gently punch down dough and knead a few times, then let rest for about 5 minutes. On a clean surface, roll out the dough into a long rectangle about 8 inches wide. Starting on a short side, roll up the dough and place seam-side down in a greased 9x5-inch loaf pan.

  6. Cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 375°F.

  7. Bake until the top is golden, about 40-45 minutes. Brush with the warm loaf with melted butter. Serve warm or at room temperature.
  8. Recipe created by Completely Delicious.

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2 Comments
  1. I made this today as I am low on wheat flour and needed bread . I substituted molasses for part of the honey as I am low on that too. And used 1/2 cup heavy cream instead of whole milk because I lacked it ( I only have 1% right now) and I had already started proofing the yeast in 1 cup of warm water for a different recipe when I realized how short on wheat flour I was(I am between paychecks too so buying what I lacked isn’t possible yet).

    And it turned out pretty good.

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