Southern Yeasted Cornbread


  • 1 package instant yeast
  • 1 cups warm water
  • 4 1/3 cups bread flour & AP Flour
  • 2 teaspoons salt
  • 1 2/3 cups cornmeal
  • 4 tablespoons melted butter
  • 1/3 cup honey
  • 2 large eggs
  • 1 can whole kernel corn, drained
  • 2 tablespoons cornmeal
  • 1 egg for egg wash


  • In a mixer mixing bowl, mix 1/2 flour, salt, cornmeal and water. Mix with paddle mixer for 2 minutes. Add cooled melted butter, honey, eggs, one at a time, and corn, and mix another minute. Add enough flour to stiffen dough slightly. Change to kneading hook. Add flour a little at a time while kneading. Knead the dough for 6-8 minutes until dough cleans the sides of the bowl. The flour amount may vary depending on how much moisture is in the dough.
  • Remove dough to board and knead by hand briefly. Roll into a ball and place in oiled bowl.
  • Cover with plastic wrap and allow to rise until doubled, about 2 hours.
  • Once doubled, divide dough into two loaf sizes. Form the dough into boulles (large balls). Place the loaves on a sheet pan sprinkled with corn meal. Allow the loaves to rise until doubled again.


  • Preheat the oven to 375F. Whisk the remaining egg with a little water and brush the egg wash on the loaf and sprinkle with cornmeal. Bake the bread about 30 minutes or until the bread is golden brown. Cool on racks.SOURCE: Adapted from