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Herb Corn Bread

Herb Corn Bread
The quintessential bread for making sandwiches with leftover roast chicken or turkey. Herb corn bread is also the perfect choice for making homemade stuffing.
Yield 1 loaf
2

Reviews

Ingredients

  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons table salt
  • 1/3 cup yellow cornmeal
  • 1/8 teaspoon dried sweet marjoram
  • 1/8 teaspoon dried ginger
  • 1 teaspoon celery seed
  • 1 teaspoon dried sage
  • 1/2 cup water
  • 3/4 cup evaporated milk
  • 3 tablespoons vegetable oil

Instructions

  • In stand mixer bowl, add 1 cup flour, yeast, sugar, corn meal and dried spices; mix well. In saucepan, heat milk, water, evaporated milk and oil to 120-130°F. Add to flour mixture. Using a paddle attachment, blend at low speed for 1 minute. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9×5-inch bread pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for oven 30 to 40 minutes until crust is golden brown. Remove from pan; cool on wire rack.

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Review & Comments

MauMaw | Reply

5 stars
A great recipe. Worked out a 2lb loaf in my bread machine. Tasted wonderful.

Francine | Reply

What size loaf are the baking instructions for?

Red Star Yeast | Reply

Hi Francine,
If you are making this by hand (not using a bread machine), use the ‘medium loaf’ ingredient list. Bake in a 9×5-inch bread pan.

Happy baking!
Carol

Marge | Reply

4 stars
Can I substitute white whole wheat for the bread flour in this recipe?

Red Star Yeast | Reply

Hi Marge,
You can substitute white whole wheat flour, but will most likely get a denser loaf. I would recommend substituting in 25-50% white ww flour and the remaining flour as bread flour to start with and go from there. Keep an eye on your dough so it is not too wet/dry – you may need to adjust the total amount of flour to compensate for the ww flour.

Happy baking!
Carol

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