This recipe for fluffy, golden corn bread is truly delicious. The bread got a slightly sweet flavor with combines wonderfully with toppings like jelly.
Last week I baked my own bread. I do that on a regular base, because I like the smell and taste of it. Sometimes I bake my bread in my bread baking machine, but I don’t like the shape of the bread that way. And a lot of times you get flour spot on the sides of my bread, because the dough isn’t knead good enough. The bread isn’t that fluffy either, so when I’ve got the time I bake my bread by hand. And believe me, it’s the best you can get. This corn bread is really soft, fluffy and a bit sweet. I love it with jam and butter, just when it comes out of the oven.
You can make a few breads in the same time 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 and eat it very well on the next day, that still tastes good.
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!
- 235 grams flour
- 235 grams corn flour
- 6 grams dry yeast
- 30 grams sunflower oil
- 285 grams water lukewarm
- 1 teaspoon honey
- 9 grams salt
- Add the yeast and honey to the water and let it stand for 15 minutes.
- Mix both the flours and the salt. Add the yeast mixture and the oil and mix it well with a wooden spoon.
- Put the dough on a flat working bench and start kneading for about 15 minutes. The dough should feel a bit moisten at the first 10 minutes.
- Don't add flour at that time, because of the kneading the gluten in the dough stretch and the dough will become a bit dryer. After the 10 minutes add plain flour when the dough is very wet.
- Butter or oil a bowl and put the dough in here. Turn it around once, so the oil is on all sides. Put a wet towel on top and let it stand in a warm place for about 60 to 90 minutes. The dough should have doubled.
- Punch the dough and roll it out to a square. The width should be the same size as the baking tin.
- Let the dough rest for about 20 minutes.
- Roll the dough and put it in the baking tin.
- Put a wet towel on top and let it stand for 60 minutes in a warm place.
- Meanwhile heat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
- Put a baking tray on the bottom or get a clean spray bottle with water.
- Just before you put your dough in the oven fill the tray with boiling water or spray the dough with water. The crust will get crispy by doing that.
- Bake the bread in the oven for 40 minutes. When you get it out, let it rest for about 5 minutes before you get it out of the baking tin.
- By knocking at the bottom of the bread, you can hear if it's done, it should sound hollow. If it isn't ready, put it back (without the baking pan) in the oven for another 5 minutes and check again.
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.
- a good pair of knives
- cutting board
- 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
This post is also available in: Dutch