Yeast Corn Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
In a bowl, combine cornmeal, sugar, and salt.
Dissolve yeast in warm water and add to the dry ingredients.
Mix in Wesson oil and stir until well combined.
Rise and bake
Pour the batter into a greased baking dish.
Let it rise in a warm place until doubled in size.
Bake in a preheated oven at 400°F (200°C) for 25-30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the bulk of the bread and gives it its corn flavor and coarse texture.
- Yeast
- Produces carbon dioxide as it ferments, making the batter rise and become airy.
- Sugar
- Feeds the yeast and adds a little sweetness and browning during baking.
- Wesson oil
- Adds fat that keeps the crumb moist and tender.
The step that matters
Let it rise until doubled in size. The rise is what gives the bread its lift. Underproofing leaves a dense loaf, while overproofing lets the gas structure collapse and the bread may sink or bake up flat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.