Yeast Cornbread Recipe

Name: Yeast Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cold water; 3 teaspoons salt; 1 cup cornmeal; 1/4 cup warm water; 1 tablespoon granulated sugar; 2 1/4 teaspoons active dry yeast; 1 cup warm whole milk; 1/4 cup brown sugar; 4 cups all-purpose flour; butter, for greasing pans; olive oil, for brushing dough

Servings: persons

1
Bring cold water and salt to boil in small pan on medium-high heat.
2
Whisk in cornmeal a bit at a time.
3
Reduce heat to low.
4
Cook, stirring constantly, 1 minute, until consistency of thick mush.
5
Cool to room temperature.
6
Put warm water and granulated sugar in small bowl.
7
Sprinkle in yeast.
8
Stir.
9
Let sit 10 minutes, until foamy.
10
Put cornmeal mixture, yeast mixture, milk and brown sugar in bowl of stand mixer equipped with dough hook.
11
On medium speed, blend in flour 1 cup at a time.
12
Mix until dough is smooth and supple.
13
Turn onto floured work surface.
14
Knead three or four times.
15
Place in large, greased bowl.
16
Cover with kitchen towel.
17
Leave in warm place till doubled in volume, about 2 hours.
18
Butter 2 loaf pans (9-by-5-inch size).
19
Divide dough in half.
20
Pat into 2 loaves.
21
Place in pans.
22
Cover with kitchen towel.
23
Let sit 45 minutes or until doubled in size.
24
Brush tops lightly with oil.
25
Bake in preheated 425F oven 10 minutes.
26
Reduce heat to 350u00b0F
27
Bake 20 to 25 minutes, or until lightly browned.
28
Cool on wire rack 5 minutes.
29
Turn out of pans.
30
Cool to room temperature before slicing.

593

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups cold water, 3 teaspoons salt, 1 cup cornmeal, 1/4 cup warm water, and more.

Yes, Yeast Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yeast Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions