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Yeasted Honey Cornbread

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 (9×5-inch) loaf
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13

Reviews

Ingredients

  • 3 tablespoons (42g) unsalted butter
  • 1/4 cup (85g) honey
  • 1 cup (237ml) whole milk
  • 1 cup (140g) yellow cornmeal
  • 2 1/2 to 3 cups (300-360g) all-purpose flour
  • 1 1/2 teaspoons table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • Melted butter (for brushing)

Instructions

  • 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.
  • In the bowl of a stand mixer fitted with a dough hook attachment, combine the cornmeal, 1 1/2 cup of the all-purpose flour, salt and yeast. Add the warm milk mixture and mix until combined.
  • With the mixer on medium low speed, add the remaining all-purpose flour 1/4 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.
  • Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
  • 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 9×5-inch loaf pan.
  • Cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 375°F.
  • Bake until the top is golden, about 40-45 minutes. Brush with the warm loaf with melted butter. Serve warm or at room temperature.

Notes

Recipe by Completely Delicious.

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Review & Comments

Genevieve | Reply

5 stars
I made this vegan with soy milk and plant-based butter, and it was fantastic! This bread is going to be a new staple in our house.

Bonnie A | Reply

4 stars
My Mom made this recipe but added the cornmeal to the milk butter & honey. I like the texture better that way, but then I use white cornmeal so that could make a difference.

Nicole | Reply

What would the nutritional info be? I am a type 2 diabetic and am interested in the recipe.

Red Star Yeast | Reply

Hi Nicole,

We don’t have an official nutritional analysis on this recipe. I would suggest googling ‘Recipe nutritional analysis’ – there are online calculators that will give you an estimate.

Happy Baking!

Marybeth | Reply

Is it possible to make this the night before, refrigerate it overnight, and then bake it the next day? Thank you!

Red Star Yeast | Reply

Hi Marybeth,

You can make the recipe up to step 4 and do the proofing overnight in the oven. Let the dough come to room temperature the next day and continue with step 5.

Happy Baking!

Adele | Reply

Would this recipe covert to a bread machine?

Red Star Yeast | Reply

Hi Adele,

Yes, I think it would be ideal for a 1.5 lb bread machine. I would just make sure your liquids are not hotter than 80F, heat the butter and milk then cool. The temperature in this recipe is too warm for the bread machine and you will risk killing your yeast.

Happy Baking!

Kristi | Reply

5 stars
This is a 5-start recipe! I made it as directed, and then a low-sodium version (unsalted butter, water instead of milk). The low-sodium version needed a little more water than the directions, and I added a little yellow food coloring (looked a little dingy). Towards the end of baking, my salt version got a little dark so I lowered the oven to 350. FANTASTIC, VERY YUMMY! We will be making this bread again. Thankful for the recipe! The low-sodium eater hasn’t had cornbread in many years and was very happy.

Jane | Reply

5 stars
1 of the many Red Star awesomeness perfecto recipes. Quick wholesome and fun corn bread. Sooo freaking yummiest, not a morsel was left for next day morning coffee.

Teresa Baker | Reply

5 stars
I make this over and over! What a fantastic recipe! We love it!

Teresa Baker | Reply

5 stars
I made this recipe for our churches chili cook off last year. Unfortunately, I was eliminated from the contest, because I had to be a substitute judge. However, my bread was the only bread completely eaten, and there was not a crumb left.

Lori | Reply

5 stars
I will start off by saying I have made this twice now and it is so delicious. My husband wants it with EVERYTHING and NO has become my answer (we would be the size of a barn)! I have baked it in a bread pan and I have baked it in a cast iron skillet with equally yummy results. My problem is that it does not rise to double. I am a very proficient bread baker and cannot figure out why. My guess is that it has something to do with the cornmeal????

Red Star Yeast | Reply

Hi Lori – I’m thrilled that you and your husband are enjoying this bread! As for the rise, ‘double in size’ is to be used as a guide. I would suggest using the finger (ripe) test? If it passes, the dough has sufficiently risen and is ready to bake.
Happy baking!

BonnieA | Reply

I love this recipe. Mom had it written down & her instructions were to add the cornmeal to the milk mixture after it is off the heat but before it cools. Have madecit both ways & prefer adding the cornmeal to the liquids. Texture is better for me. Also if you are generous with the honey & add dried cranberries it’s a perfect holiday breakfast bread

Tami in Trinidad | Reply

I made this recently (pandemic bread making has taken off for me) and its delicious. I used soy milk instead of regualr since i have a dairy sensitivity. Will make for my breakfast bread as corn goes great with coconut jam and butter.

Sadie | Reply

5 stars
Great bread. Crumb is moist and a bit soft. Nice crunch from the cornmeal. Dough comes together quickly with no effort. I subbed white cornmeal for the yellow and used a combination of honey and molasses. Weighed the flour and used 300 grams. Scalded the milk then added the butter, honey and molasses, and let it cool to 125°. Mixed and kneaded the dough by hand. First rise was 2 hours. Second rise was just over 1 hour. There wasn’t much oven spring. Makes a small loaf in an 8×4-inch pan.

Janet | Reply

Would this work with white whole wheat flour?

Red Star Yeast | Reply

Hi Janet,
We recommend starting out with substituting about 25-30% of the all-purpose flour with whole wheat flour. You could also add in 1 teaspoon of vital wheat gluten to give the dough more strength. Absorption and mix times may need to be adjusted.
Happy baking!
Carol

Janet | Reply

I would like to make these into burger buns. Could you advise on the internal temperature? I’ve read that yeast breads should be about 190F when done. Does this hold true for yeast breads of any size or shape? I’m new to bread making so any guidance is much appreciated! Thank you.

Red Star Yeast | Reply

Hi Janet,
Yes, an internal temp of 185-190F is a good guideline for yeast-raised breads and rolls.
Happy baking!
Carol

Big Jim | Reply

5 stars
can this be made in a bread machine?

Red Star Yeast | Reply

Hi Big Jim,
Yes, just follow the manufacturer’s recommendations for ingredient order and liquid temperature.
Happy baking!
Carol

Cheekdad | Reply

4 stars
Works good in a machine. I melted the butter using the microwave in a measuring cup, mixed in the honey and milk, nuked the mixture until warm, dumped it and the rest of the ingredients as listed to the machine and baked using the sweet bread cycle. It’s good, but more like sandwich bread than cornbread. Made a perfectly shaped loaf.

Carrie Wick | Reply

What kind of grind should you have on your cornmeal? I have some stone-ground cornmeal that I think would be lovely, but I don’t want to bake a brick or a loaf of sandpaper.

Red Star Yeast |

Hi Carrie – this recipe used the cornmeal that you can find at the grocery store in the baking aisle. You can certainly try it with a coarser ground cornmeal, it should work fine. Happy baking!

Timothy | Reply

5 stars
I make this quite often because my wife loves cornbread! But we both love this combo very much!!!
I have been baking into oversized muffins for a long time because we let them cool, then freeze them and add all frozen to a large bag to keep on hand. The bake at 350 and are done around 15 to 20 minutes. We just look for an internal temp of 120 or up to 140.
When I bake more, I will make 2 double batches or 3 for our daughter to have some.

This is part of breakfast with coffee ????

Susan Saunders | Reply

5 stars
I just made this,it was very good! Only a couple of modifications. I only needed to use 2 cups of white flour so add it slowly and use your commen sense when it comes together.I needed a longer rise too. Might be my flour. I also set my oven at 350 and for 35 minutes. I really enjoyed the cornmeal addition. It’s a very good way to use up some of that corn meal you always have sitting around getting old.Oh, I also used 2% milk and it was fine, I will make again,thank you red star people!I just discovered the red star website, I’m sure I will be using it again!

SRP #23: Soft Corn | FoodSwing Blog | Reply

[…] powder), but I wanted to try  a variety with yeast.  So, I consulted The Google.  After finding this recipe, I decided to make a few tweaks to customize this recipe to my preferences (namely:  buttermilk […]

Laura | Reply

5 stars
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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