4.9 from 7 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
  • 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
  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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  1. 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.

  2. 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.

  3. Would this work with white whole wheat flour?

    • 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!

  4. 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.

  5. can this be made in a bread machine?

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

    • 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.

  6. 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 😋

  7. 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!

  8. 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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