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Prep Time: Cook Time: Total Time:
4 cups white whole wheat flour
1 1/2 cup organic cornmeal
1 1/2 teaspoons fine grained sea salt
1 (1/4 ounce) package active dry yeast
1 cup warm water (~105 degrees)
1/4 cup olive oil
3 tablespoons honey
3 extra-large eggs, room temperature
2 cups of fresh or frozen corn, if frozen defrosted to room temp
2/3 cup chopped chives
Cornmeal and olive oil for preparing loaf pans or muffin tins
This recipe yields two standard loaves of cornbread OR 1 1/2 dozen standard-sized muffins. Prepare your pans by rubbing them generously with olive oil, dust with cornmeal, then tap out any extra. Set aside.
In a medium bowl whisk together the flour cornmeal and salt. Set aside.
In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed. As the dough is starting to come together mixing begin adding more of the flour/cornmeal mixture a bit at a time, letting it incorporate along the way - you might not need to use all of it. Keep adding until you achieve a dough that is tacky. It should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, add a teaspoon or two of water.
Dial up the speed a bit to medium, and keep mixing for about seven minutes. Turn the dough out onto a floured countertop, knead a few times, gather the dough into a ball and rub with a bit of olive oil. Place in a large, greased (olive oil) bowl, cover with a kitchen towl or plastic wrap and let rise in a warm place until doubled, about an hour.
Once the dough has doubled, turn it out onto the countertop. To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges. Pat each third into a square shape and cut each into six pieces - you will end up with 18 equal size pieces. Without over-handling, shape each piece into a ball and place the muffin tins. Let the rolls rise in a warm spot until roughly doubled - another hour. Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans. I imagine, you can also bake this dough freeform if you like.
Preheat the oven to 375 degrees. Just before baking whisk the remaining egg and brush on the dough, sprinkle with cornmeal. Bake the rolls for 18-20 minutes on the middle rack, or until rolls are golden. If you are baking loaves it will take significantly longer. Turn out onto cooling racks. Serve slathered with salted honey-butter.
Makes two loaves or 1 1/2 dozen rolls.
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Yeast-raised Cornbread
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Category: Recipes
Prep Time: Cook Time: Total Time:
4 cups white whole wheat flour
1 1/2 cup organic cornmeal
1 1/2 teaspoons fine grained sea salt
1 (1/4 ounce) package active dry yeast
1 cup warm water (~105 degrees)
1/4 cup olive oil
3 tablespoons honey
3 extra-large eggs, room temperature
2 cups of fresh or frozen corn, if frozen defrosted to room temp
2/3 cup chopped chives
Cornmeal and olive oil for preparing loaf pans or muffin tins
This recipe yields two standard loaves of cornbread OR 1 1/2 dozen standard-sized muffins. Prepare your pans by rubbing them generously with olive oil, dust with cornmeal, then tap out any extra. Set aside.
In a medium bowl whisk together the flour cornmeal and salt. Set aside.
In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive oil, honey, just TWO of the eggs, corn, chives and begin to mix with the dough hook attachment at low speed. As the dough is starting to come together mixing begin adding more of the flour/cornmeal mixture a bit at a time, letting it incorporate along the way - you might not need to use all of it. Keep adding until you achieve a dough that is tacky. It should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, add a teaspoon or two of water.
Dial up the speed a bit to medium, and keep mixing for about seven minutes. Turn the dough out onto a floured countertop, knead a few times, gather the dough into a ball and rub with a bit of olive oil. Place in a large, greased (olive oil) bowl, cover with a kitchen towl or plastic wrap and let rise in a warm place until doubled, about an hour.
Once the dough has doubled, turn it out onto the countertop. To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges. Pat each third into a square shape and cut each into six pieces - you will end up with 18 equal size pieces. Without over-handling, shape each piece into a ball and place the muffin tins. Let the rolls rise in a warm spot until roughly doubled - another hour. Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans. I imagine, you can also bake this dough freeform if you like.
Preheat the oven to 375 degrees. Just before baking whisk the remaining egg and brush on the dough, sprinkle with cornmeal. Bake the rolls for 18-20 minutes on the middle rack, or until rolls are golden. If you are baking loaves it will take significantly longer. Turn out onto cooling racks. Serve slathered with salted honey-butter.
Makes two loaves or 1 1/2 dozen rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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