This is absolutely delicious! It's also very versatile -- spectacular with butter and marmalade, but also a perfect accompaniment to soup and hearty bean spread. I was a bit surprised when it first came out of the machine - it's dense (and therefore small), so I thought I'd measured something wrong. The texture is firm and chewy, very different from American-style cornbreads which are quick breads, not yeast-based. But the flavor knocked my socks off, and it keeps better than American cornbreads do, too. I had 2 friends over for dinner and the 3 of us gobbled it all up in about 2 seconds flat, and I found myself mixing up another 2-pound (rather than the original 1-pound) loaf for my bread machine within an hour of the first one being done.
Made as written. We liked the cornbread. It was nice to just put it in the ABM and do other things I needed. It had a nice rise, was firm type of bread. Would be nice with bean soups, chili, even stews. Thank You, Made for ZWT8
i forgot the sugar and needed to add 1/2 cup flour but this is great. I love it! I have been searching for a recipe using corn flour AND my bread machine for quite some time now. Thank you so much for sharing.
I made some homemade jam, and made this bread to go with it. Wow, really tasty! I'm sure I'll be using this recipe to accompany homemade soups and stews this Fall. Delicious!
I'm sorry, but we weren't terribly fond of this. I find that soaking the cornmeal in liquid before adding it makes a very wet dough and a heavy, dense loaf. This would probably have turned out better with a different technique. I may retry this adding the cornmeal with the flour. Thanks for posting! Made for the Lively Lemon Lovelies, ZWT8.
Love it! I've never had yeasted corn bread before and this is great stuff! Thanks for helping me test out my new Zojirushi bread machine! I used it on dough, and baked it in the oven at 350 for 40 minutes. This is perfect bread for sopping up a good tomato chickpea stew! Thanks, mersaydees! Made for Veggie Swap #30 - January 2011.
Good stuff. I had to double the sugar as we like our cornbread a bit sweeter. Used the stand mixer and baked at 350 for 35 minutes.
I had never made corn bread before and this was a great introduction :) The bread was quite fluffy yet dense. We ate it with Lighter Cajun Red Beans and Rice which was a lovely combination. Thanks for the recipe Mersaydees! Made for Veggie Swap 11