Corn bread is slightly sweet (because of the corn) and got a beautiful yellow color. And it tastes great. The crispy outside (and delicious smell in the whole house) makes it a real party to bake this bread.
I often bake my own bread. Then I know exactly what is in it. But it has other advantages: the whole house smells wonderful and you can ate it while still warm. The kids love it and my husband to. But I want to vary in sorts of bread that I bake. So in addition to normal wholemeal bread I bake several variations. One of the loaves which my children often ask for is cornbread. So for you I will share the recipe!
It’s a good taste!
Did you make this corn bread? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
- 200 ml water
- 90 ml milk
- 2 tablespoons sunflower oil
- 350 grams flour
- 150 grams corn flour
- 1½ teaspoons salt
- 1 tablespoon dark brown sugar
- 1 teaspoon yeast
- polenta for finishing
Using a bread baking machine until the first rise is done
- Put all ingredients in the bread machine in the right order as specified by the manufacturer.
- Then turn the machine on the dough mode into the position in which the machine kneads the dough and run the 1st rise. Go further at the second rise.
With the aid of a mixer or by hand
- Put 50 ml of warm water, yeast and a half tablespoon of sugar in a small bowl, mix well and let stand 5 minutes. By then there should be bubbles (if that is not the case, then the yeast is no longer good and you must use a new package)
- Put the corn flour and the rest of the flour in a bowl with the salt and mix well.
- Then mix the milk, oil and the rest of the sugar and water through it.
- Stir well with a wooden spoon so that all the liquid is absorbed.
- Stir in the yeast mixture and start kneading (by hand or with the mixer).
- Knead until the dough is smooth and elastic to the touch and that will certainly takes 10 minutes of kneading .
- Shape the dough into a ball .
- Grease a bowl with oil and place the dough in it.
- Turn once and cover the bowl with a damp towel and put it away on a warm place.
- Let the dough rise for half an hour (or until doubled in volume).
Second rise (all methods go further here)
- Lay the dough on a greased workplace.
- Press the air out, form a ball and let it rest for 15 minutes.
- Press the dough into a rectangle, with the width of the pan and roll up tightly. Press the seam tight and place the dough in the pan.
- Place the damp towel over the tin and leave the bread to rise for an hour in a warm place.
- After half an hour preheat the oven to 190 degrees Celsius.
Baking the bread
- After the second rise moisten the top of the loaf with water.
- Sprinkle polenta on top.
- Put the tin in the oven for 40 minutes and then remove the bread from the oven.
- Let rest for 5 minutes and then remove the bread from the mold.
- Let it cool on a wire rack.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- Brushes, spatulas and other cooking utensils
- Sheet pan, baking tray or baking sheet
- Baking paper or baking mat
- Immersion hand blender and hand mixer
- Baking form / springform
- Bread machine
This post is also available in: Dutch