Yeast Cornbread

READY IN: 55mins
YIELD: 2 loafs




  • Bring cold water and salt to boil in small pan on medium-high heat.
  • Whisk in cornmeal a bit at a time.
  • Reduce heat to low.
  • Cook, stirring constantly, 1 minute, until consistency of thick mush.
  • Cool to room temperature.
  • Put warm water and granulated sugar in small bowl.
  • Sprinkle in yeast.
  • Stir.
  • Let sit 10 minutes, until foamy.
  • Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
  • On medium speed, blend in flour 1 cup at a time.
  • Mix until dough is smooth and supple.
  • Turn onto floured work surface.
  • Knead three or four times.
  • Place in large, greased bowl.
  • Cover with kitchen towel.
  • Leave in warm place till doubled in volume, about 2 hours.
  • Butter 2 loaf pans (9-by-5-inch size).
  • Divide dough in half.
  • Pat into 2 loaves.
  • Place in pans.
  • Cover with kitchen towel.
  • Let sit 45 minutes or until doubled in size.
  • Brush tops lightly with oil.
  • Bake in preheated 425F oven 10 minutes.
  • Reduce heat to 350°F
  • Bake 20 to 25 minutes, or until lightly browned.
  • Cool on wire rack 5 minutes.
  • Turn out of pans.
  • Cool to room temperature before slicing.