Yeasted Honey Cornbread Loaf
This yeasted honey cornbread loaf is taking cornbread to a whole new level.
Recipe developed in partnership with Red Star Yeast.
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.
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.
baking tip: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.
Yeasted Cornbread Loaf
- 3 tablespoons unsalted butter (42 grams)
- ¼ cup honey (85 grams)
- 1 cup whole milk (237 ml)
- 1 cup yellow cornmeal (140 grams)
- 2 ½ - 3 cups all-purpose flour (300-360 grams)
- 1 ½ teaspoon salt
- 2 ¼ teaspoon Red Star Active-Dry Yeast (1 envelope, 7 grams)
- Melted butter , for brushing
- 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 ½ 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 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.
- 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 9x5-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.
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.