How-to bake Cornbread Loaf from Scratch {egg and dairy free}

This cornbread loaf recipe made from scratch is SUPER delicious. Homemade, airy, and it's got that unique golden color. When you're a bread-baking beginner, you'll be surprised by how easy this recipe is.

And the result: a loaf of soft bread with a slightly sweet corn flavor and a crunchy crust. This bread has got the WOW factor. And you can bake it with the bread baking machine or bake the cornbread in the oven.

Why bake this bread?

• This cornbread is soft on the inside and has got a crunchy crust.
• Crispy right out of the oven!
• Only seven easy ingredients.
• It's simple to prepare.
• This cornbread is egg-free and dairy-free.
• The whole house smells fantastic!
• You can store it very well.

Bake a few loaves of bread at the same time

You can make a few loaves of bread simultaneously and put them in the freezer for a maximum of three months. Or you can eat it right away.

When you have cut the bread, it hardens out a bit faster than the bread you buy in the store (because you don't add any chemical substances, which slowdowns this process).

But you can toast it and eat it well the next day; that still tastes good.

What do you need for Corn Flour Bread?

To prepare this Cornbread Loaf from Scratch, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Flour - To make this bread moist and light. Use all-purpose flour. You could substitute it with spelt flour or gluten-free flour if you like.
• Corn flour - In this recipe, corn flour is used. It gives a bit of a cake structure. You can also substitute it with cornmeal. Then you get a more rustic texture.
• Yeast - I used instant yeast in this recipe. I always find that handy because it stores better, and you don't have to dissolve it. You can also use dry yeast or fresh yeast. See the FAQs (below) for more information about yeast.
• Honey - You need a sweetener to feed your yeast so that it will work. The yeast will use the sugar to convert it into oxygen. So your braid will become airy. You can substitute it with sugar or maple syrup.
• Salt - Keep the salt apart from the yeast, mix it with the flour before preparing the dough, or add it at a later time. Pure salt will kill your yeast, and then it won't work anymore (or less), and you will get a dense cornbread loaf.

How to prepare Cornbread with Yeast

You can find a printable recipe with a step-by-step description at the bottom of this blog.

Step 1 Dissolve the yeast (optional)

1. This step is optional when using instant yeast. But I always do it to check if my yeast still works. To a bowl, add the lukewarm water, yeast, and honey. Mix.
2. Wait for five minutes. If you don't see any bubbles arise on top, your yeast won't work anymore, and you should use a new batch.

Step 2 Make the dough.

1. Add all-purpose flour, cornflour, and salt to a bowl and mix everything well.
2. Take the oil and add it to the bowl.
3. Pour the yeast mixture into the bowl. If you discard step 1, add the different ingredients to the bowl.
4. Start kneading by hand or with a mixer. Knead for about 15 minutes, or until the dough feels soft and elastic. Put a plastic foil on top of the bowl and put it in a warm place. Let the dough rise until it's doubled in volume for about 75 minutes.

1. When using a bread baking machine, add all the ingredients to the bowl of the device. First, all the wet ingredients. Then add the solids. Make sure the yeast and salt are in separate corners. Turn the machine on, let it knead, and do the first rise.

Step 3 Form the cornbread loaf and second rise

1. Take the dough out of the bowl and push the air out. Flatten it on your counter and roll it into a square. The width of the square should be equal to your baking tin. Cover it with a tea towel and let it rest for 20 minutes.
2. Roll the dough and put it into the baking tin. Cover with plastic foil and let it rise for the second time for 60 minutes. After 30 minutes, preheat the oven to 430 °F (220 °C). Put a baking tray on the bottom of your oven.

Step 4 Bake your bread

1. After the second rise, pour some hot water into the baking tray in the oven. This will make sure that your crust will become crunchy. Put the cornbread loaf in the oven and bake for 40 minutes.
2. Take the bread out of the oven. Let it cool in the pan for 15 minutes. Then turn it onto a wire rack and let it cool completely before slicing.