This yeasted honey cornbread loaf is taking cornbread to a whole new level. Recipe developed in partnership with Red Star Yeast.

Yeasted Honey Cornbread Loaf

I’ve always been a cornbread fan. Whether from a box mix or from scratch, I don’t care as long as it is warm and slathered with butter. But in my mind cornbread has always been a little mundane. Delicious to be sure, but not exactly exciting.

Then one day inspiration for this recipe reignited my enthusiasm, and cornbread ceased to be boring.

Yeasted Honey Cornbread Loaf

It is exactly what it looks like— a light and airy loaf of bread meets sweet and corny cornbread. Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It’s worked like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.

This yeasted cornbread is flavorful and fun. And its possibilities are endless. It would do well as toast or even as part of a sandwich, and don’t you fret, it can still shine as part of your summer barbecue spread.

Yeasted Honey Cornbread Loaf
Yeasted Honey Cornbread Loaf

How to shape a loaf of bread

>> Use a rolling pin to roll out the dough into a long rectangle about 8 inches wide.

>> Beginning with a short side, tightly roll up the dough into a log.

>> Pinch the dough at each end together and tuck under the loaf, leaving behind smooth ends.

>> Place the dough seam side down into a greased 9×5-inch loaf pan and let rise until doubled before baking.

For more tips in yeast baking, I’ve found Red Star Yeast’s Lessons in Yeast & Baking very helpful.

Yeasted Honey Cornbread Loaf

Yeasted Honey Cornbread Loaf
Yield: 1 loaf
  • 3 tablespoons (42 grams) unsalted butter
  • ¼ cup (85 grams) honey
  • 1 cup (237 ml) whole milk
  • 1 cup (140 grams) yellow cornmeal
  • 2½ - 3 cups (300-360 grams) all-purpose flour
  • 1½ teaspoon salt
  • 2¼ teaspoon (1 envelope, 7 grams) 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 degrees 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 degrees 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.

Disclosure: This post is sponsored by Red Star Yeast and I was provided with compensation. All opinions are my own, as always. Thank you for supporting partnerships with brands I love and believe in, which make it easier to bring you new and exciting content.

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16 Responses to Yeasted Honey Cornbread Loaf

  1. The sweet corn flavour of southern corn bread with a sandwich loaf? you are too much!
    I really want this with some chilli smoked beef and pickle for lunch tomorrow.

  2. Mercedes says:

    I LOVE this idea! I can practically taste this bread from your photos and I just know it would be so delicious warm out of the oven with salted butter and honey slathered on top!

  3. Erin R. says:

    Okay, saving this one for my next bread baking day. I love cornbread, too, and this gorgeous yellow loaf is just making me wish I could smell it and pick it up and touch the crust and saw right into it. Yeast bread is my very favorite thing to make as there is just nothing quite like shaping the dough with my hands, watching it rise up and then smelling that unmistakable “it’s done” smell right at the top of my stairs when I come down to check. Great post!

  4. This looks so yummy!! Such a fabulous bread!

  5. OMG – I could see this being my new favorite bread!

  6. Mary Frances says:

    Wow, this bread looks great! Oddly, it never would have occurred to me to use yeast in cornbread.

  7. Barbara says:

    Have you tried it using whole wheat flour?

    • Annalise says:

      I haven’t. The texture will probably be a little heavier, but definitely worth experimenting with. Let me know if you give it a try, I’m sure others will be interested to know how it turns out!

  8. Em R. says:

    I just made this to go along with a big pot of veggie chili for dinner tonight and the bread is definitely the star of the meal, amazing!

  9. Charlotte says:

    Have you converted this for bread machines?

  10. Felicia says:

    Hi! I finally made this last night, after bookmarking it quite some time ago. My loaf ended up burning on the top and bottom, but not quite baking through inside. I took it out to avoid burning it more but would love any insight you/your readers have about what I might have done wrong. Still conquering yeasted breads over here!



  11. Kathleen Colarusso says:

    Hi! Love cornbread,but never tried yeasted before.Great idea, but used “the other yeast” and the rise was terrible. Valuable lesson learned! Disappointed. KC

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