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Yeast-Raised Cornbread Recipe

Yeast-Raised Cornbread Recipe

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Ingredients:

Serving

4 cups white whole wheat flour
1 1/2 cups cornmeal
1 1/2 tsp fine sea salt
1 (1/4 oz) package active dry yeast
1 cup warm water ('105 degrees )
1/4 cup olive oil
3 tbsp honey
3 large eggs, room temperature
2 cups corn ( if frozen defrost to room temp)
2/3 cup chives, chopped
cornmeal
olive oil (for preparing loaf pans or muffin tins)

Directions:

In a medium bowl whisk together the flour cornmeal and salt. Set aside.
In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed. As the dough is starting to come together mixing begin adding more of the flour/cornmeal mixture a bit at a time, letting it incorporate along the way - you might not need to use all of it. Keep adding until you achieve a dough that is tacky. It should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, add a teaspoon or two of water.
Dial up the speed a bit to medium, and keep mixing for about seven minutes. Turn the dough out onto a floured countertop, knead a few times, gather the dough into a ball and rub with a bit of olive oil. Place in a large, greased (olive oil) bowl, cover with a kitchen towl or plastic wrap and let rise in a warm place until doubled, about an hour.
Once the dough has doubled, turn it out onto the countertop. To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges. Pat each third into a square shape and cut each into six pieces - you will end up with 18 equal size pieces. Without over-handling, shape each piece into a ball and place the muffin tins. Let the rolls rise in a warm spot until roughly doubled - another hour. Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans. I imagine, you can also bake this dough freeform if you like.
Preheat the oven to 375 degrees. Just before baking whisk the remaining egg and brush on the dough, sprinkle with cornmeal. Bake the rolls for 18-20 minutes on the middle rack, or until rolls are golden. If you are baking loaves it will take significantly longer. Turn out onto cooling racks. Serve slathered with salted honey-butter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	978.38 Kcal (4096 kJ)
Calories from fat	201.2 Kcal
		% Daily Value*
Total Fat	22.36g	34%
Cholesterol	139.5mg	47%
Sodium	961.28mg	40%
Potassium	634.64mg	14%
Total Carbs	173.23g	58%
Sugars	15.84g	63%
Dietary Fiber	10.41g	42%
Protein	24.88g	50%
Vitamin C	10.2mg	17%
Iron	12.8mg	71%
Calcium	61.4mg	6%

Amount Per 100 g
Calories	242.41 Kcal (1015 kJ)
Calories from fat	49.85 Kcal
		% Daily Value*
Total Fat	5.54g	34%
Cholesterol	34.56mg	47%
Sodium	238.17mg	40%
Potassium	157.24mg	14%
Total Carbs	42.92g	58%
Sugars	3.93g	63%
Dietary Fiber	2.58g	42%
Protein	6.16g	50%
Vitamin C	2.5mg	17%
Iron	3.2mg	71%
Calcium	15.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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