Cornbread
A yeast-raised loaf combining cornmeal and wheat flour, baked in two temperature stages.
By Moow Editorial ·
- The dough must be rested for the yeast to work.
- Oven timing varies; check that the center is baked through.
- Serve with kuymak, cheese, or olives.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 10
- Prep time: 20 minutes, plus 60–90 minutes rising
- Cook time: 40–45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 10.
- Calories: 260 kcal
- Protein: 8 g
- Carbohydrates: 50 g
- Fat: 3 g
- Sodium: 471 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- about 2 1/2 U.S. cups (600 ml by volume) cornmeal
- about 1 2/3 U.S. cups (400 ml by volume) wheat flour
- 20 g fresh yeast, or 7 g (2 1/4 teaspoons) instant yeast
- 2 teaspoons (10 ml) salt
- 1 3/4 cups (420 ml) warm water, plus more only if needed
Directions
1. Combine the cornmeal, wheat flour, fresh yeast, salt, and water.
2. Knead, adding only enough extra water or flour to form a workable dough.
3. Cover and let rise in a warm place until visibly expanded.
4. Press the dough evenly into a loaf or cake pan and smooth the top.
5. Bake at 375°F (190°C) for 40–45 minutes, until browned and the center reaches about 200°F (93°C).
6. Cool enough to slice, preferably into squares, and serve.
Sources
Contains wheat and yeast. Cornmeal alone may be gluten-free, but this recipe includes wheat flour.