Recipe Review: Yeast-raised Cornbread
Heidi said that she had been working on this cornbread recipe for a long time, and her photos showed a light, moist bread with a golden crust. It was worth a try.
To see the changes we made and the final outcome of the bread, click through…
• I used white bread flour instead of the white whole wheat.
• Instead of 2 cups of fresh corn, I used 1 can (15 ounces) of hominy, chopped fine in the food processor.
• I left out the chives because my dinner party included children who would have objected, most likely, to the appearance of green somethings in their bread.
I had no trouble with Heidi’s recipe and instructions. Everything went straight into the KitchenAid, which kneaded everything without any help from me. I even ignored Heidi’s instructions to knead it a bit on the counter, with no ill effects. It rose very well in the time she notes.
Instead of baking it in the small rolls she shows with the recipe, I shaped the dough into two loaves and did the second rise in standard loaf pans. These took about 45 minutes to bake at 375F. To be sure they were done I checked their internal temperature with an instant-read thermometer. When they hit about 200F inside, they’re done.
Easy, lovely, and delicious cornbread. It’s a strange yet wonderful mix of a plain yeasted bread, with that moist rise and light texture, and a textured golden cornbread. This is best straight out of the oven. When it’s hot it’s soft and fluffy. After a day or two it becomes more aggressively corn-flavored and rougher in texture. If you’re going to eat it after it’s a day old, toast it. It makes incredible toast.