Dr. Michael’s Yeasted Cornbread is sandwich bread with a hint of cornmeal flavor. It’s an old recipe I found on Allrecipes.com years ago, and I have a vague recollection of making it and liking it. But I only made it one time! That’s not exactly unusual since I’m always trying new sandwich bread recipes, but it’s unfortunate this one got lost in the shuffle since I could have been using it for sandwiches all these years. It also makes the best toast! The flavor of the corn goes so well with the butter.
I’m so glad I went back and found the recipe. We’re really enjoying it, plus a good excuse to use my cast iron loaf pan and keep the cornbread in a cast iron skillet theme going! Not that you have to use a cast iron loaf pan. The recipe fits either an 8 1/2 by 4 1/2 or 9×5 inch pan and makes a pretty good size loaf.
What’s Yeasted Cornbread?
Just to be clear, yeasted cornbread is nothing like regular cornbread. It is more like a fluffy white sandwich bread with flecks for cornmeal and cornmeal flavor. The original recipe was designed for a bread machine, but I made (and will keep making) the bread the usual way, which is in with stand mixer and dough hook. Also, since I used the stand mixer, I changed the technique and ended up using about 1/2 cup less flour than the original recipe.
Brand of Cornmeal and a Few Ingredient Notes
For this loaf I used Indian Head Stone Ground Coarse Cornmeal. It’s a little coarser than some other brands, but can be used interchangeably with finer cornmeal like Quaker or Martha White. For the flour, I used bread flour (though AP flour would probably be okay). And for the fat, I used shortening rather than oil. Next time I’ll try it with oil just to compare. I also put a lot of butter on the cast iron loaf pan so the crust would pick up some buttery flavor.
One Last Tip
If you make a lot of sandwich bread you probably know this, but one thing I’ve learned is it’s so much easier to slice after a few hours in the refrigerator. Too much time in the refrigerator can dry out a loaf, but letting the loaf cool at room temperature and then giving it a quick chill will firm it up and make it easier to slice for sandwiches.
Dr. Michael’s Yeasted Cornbread
- 1 cup milk (230 grams)
- 2 1/4 teaspoons quick rising yeast
- 3 cups bread flour (390 grams) plus 1/2 cup (65) if needed (390 grams)
- 1/2 cup cornmeal (60 grams)
- 1 1/4 teaspoons salt
- 3 tablespoons granulated sugar (40 grams), I rounded up a little
- 3 tablespoons shortening or oil (36 grams) shortening
- 1 large egg, room temperature
- 2 tablespoons water (I didn't use)
- Heat milk to about 110-115 degrees and pour it into the bowl of a stand mixer. Add the yeast and stir to dissolve. Allow it to sit until it bubbles (proof) then add 3 cups of flour (390 grams) along with all remaining ingredients. Set the remaining 1/2 cup of flour aside.
- Stir by hand or using the paddle attachment until you have a thick dough.
- Attach dough hook to bread machine, set the bowl on the stand and knead the dough for about 8 minutes or until smooth and elastic. It should clear the sides of the bowl as it is kneaded and not stick to the sides. If it is sticking to the sides, add flour from the reserved 1/2 cup 1 tablespoon at a time.
- Transfer dough to a oily bowl and coat until it is slick. Cover bowl and let dough rise in a warm place for an hour or until doubled.
- Punch down dough. Roll into a cylinder and fit into a well greased or buttered 9×5 inch loaf pan.
- Preheat oven to 375 degrees F. Bake for 30 minutes or until golden and loaf sounds hollow. Let cool completely before slicing.