Yeast Raised Cornbread Recipe

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Yeast Raised Cornbread
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Ingredients
11
Count
Nutrition
2459
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. This recipe yields two standard loaves of cornbread OR 1 1/2 dozen standard-sized muffins. Prepare your pans by rubbing them generously with olive oil, dust with cornmeal, then tap out any extra. Set aside.
  2. In a medium bowl whisk together the flour cornmeal and salt. Set aside.
  3. 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.
  4. 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 towel or plastic wrap and let rise in a warm place until doubled, about an hour.
  5. Once the dough has doubled, turn it out onto the countertop. To make the rolls cut 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.
  6. 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 ServingPer 100 g
Amount Per 1 Serving
Calories 2459.25 Kcal (10296 kJ)
Calories from fat 665.36 Kcal
% Daily Value*
Total Fat 73.93g 114%
Cholesterol 364.18mg 121%
Sodium 1650.63mg 69%
Potassium 1175.75mg 25%
Total Carbs 388.88g 130%
Sugars 48.36g 193%
Dietary Fiber 18.56g 74%
Protein 64.14g 128%
Vitamin C 12mg 20%
Iron 28.8mg 160%
Calcium 251.4mg 25%
Amount Per 100 g
Calories 277.01 Kcal (1160 kJ)
Calories from fat 74.95 Kcal
% Daily Value*
Total Fat 8.33g 114%
Cholesterol 41.02mg 121%
Sodium 185.93mg 69%
Potassium 132.44mg 25%
Total Carbs 43.8g 130%
Sugars 5.45g 193%
Dietary Fiber 2.09g 74%
Protein 7.23g 128%
Vitamin C 1.4mg 20%
Iron 3.2mg 160%
Calcium 28.3mg 25%

* 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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Recipe Tags

Weightwatchers Points

  • 54.5
    Points
  • 66
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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