Best 2 Country Cornmeal Bread Recipes
**Country Cornmeal Bread: A Taste of Rustic Goodness**
Indulge in the comforting aroma and delectable flavor of Country Cornmeal Bread, a staple in Southern cuisine. This classic recipe showcases the perfect balance of cornmeal, flour, and buttermilk, resulting in a moist, tender crumb and a slightly crispy crust. Whether you prefer a skillet-baked version or individual muffins, each bite promises a delightful symphony of textures and flavors. This versatile bread can be enjoyed on its own, toasted with butter, or paired with your favorite soup or stew. With its simple ingredients and easy-to-follow instructions, Country Cornmeal Bread is a must-try for bakers of all skill levels. Discover the secrets to creating this timeless classic and impress your family and friends with a homemade loaf that embodies the essence of rustic charm.
YEASTED COUNTRY BREAD WITH CORNMEAL
Cornmeal is used in many breads in the Mediterranean and southern Europe, especially in Turkey and Portugal. It contributes wonderful texture.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Yield 1 large (2-pound) round loaf
Number Of Ingredients 7
Steps:
- Combine the yeast, sugar and water in a large bowl or the bowl of a standing mixer fitted with the paddle attachment and stir until dissolved. Add the all-purpose flour and stir together until smooth. Cover with plastic and let sit in a warm spot until bubbly, about 30 minutes.
- Stir the cornmeal into the sponge, then add the salt and the remaining flour, a cup at a time, and fold in until you can turn your dough out onto a lightly floured work surface. If using an electric mixer, add all the flour and the salt, and beat at low speed with the paddle attachment until combined. Change to the dough hook and beat at medium speed for 8 to 10 minutes, until the dough is smooth and elastic. Shape into a ball.
- Clean your bowl and oil lightly with olive oil. Place the dough in the bowl, rounded side down first, then rounded side up. Cover with plastic and set in a warm spot to rise for 1 1/2 hours, or until doubled in size.
- Punch down the dough and shape into a large round. With a razor or moistened serrated knife, slash an X across the top. Oil a baking sheet and sprinkle with cornmeal. Place the loaf on the baking sheet and cover with a damp towel. Leave until doubled in size, about 45 minutes to an hour. Meanwhile, preheat the oven to 425 degrees.
- Place the dough in the oven and set the timer for 10 minutes. After 10 minutes turn the heat down to 400 degrees. Bake 35 to 40 minutes, or until the loaf responds to tapping with a hollow sound. Remove from the heat and allow to cool on a rack.
COUNTRY CORNMEAL BREAD
"We grow over 1,000 acres of corn on our farm, so guests expect to enjoy some when they visit," says Arlene Riensche from Jesup, Iowa. "This country bread is a favorite when served warm."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Serve warm.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 176mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- To achieve the best flavor and texture, use fresh, high-quality ingredients.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to preheat your oven before baking the cornbread. This will help to ensure that it bakes evenly.
- Do not overmix the batter. Overmixing can result in a tough, dense bread.
- Bake the cornbread until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving. This will help to prevent it from crumbling.
- Cornbread can be served warm or at room temperature. It is also delicious when toasted.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days, or freeze it for up to 3 months.
Conclusion:
Country cornmeal bread is a delicious and versatile bread that can be served with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, there is a country cornmeal bread recipe out there for you. So next time you are looking for a delicious and easy-to-make bread, give country cornmeal bread a try.
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