Best 3 Honey Cornmeal Bread Recipes
Indulge in the golden goodness of Honey Cornmeal Bread, a Southern classic that combines the rustic charm of cornmeal with the sweet embrace of honey. This delectable bread, featured in AliceRecipes, offers a symphony of textures and flavors, from the tender crumb to the crispy crust, and the subtle sweetness that dances on your palate. Discover the secrets behind this beloved recipe, along with variations that elevate the experience, including gluten-free and vegan options.
AliceRecipes presents two enticing recipes: the traditional Honey Cornmeal Bread and a delightful Vegan Honey Cornmeal Bread. The classic recipe captures the essence of Southern baking, utilizing simple ingredients to create a comforting and wholesome loaf. The vegan variation, on the other hand, caters to those with dietary restrictions or preferences, offering a equally satisfying and flavorful bread experience.
These recipes provide step-by-step instructions, ensuring that bakers of all skill levels can recreate this culinary gem in their own kitchens. Tips and suggestions are also included to guide you through the process, ensuring perfect results every time.
So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave you craving more. Let the aroma of freshly baked Honey Cornmeal Bread fill your home and warm your soul.
HONEY CORNMEAL YEAST BREAD
What a tasty combination--honey and cornmeal. It makes wonderful toast in the morning and great sandwiches. I have made this for many years and it always rises perfectly into nice, round loaves. It is easy to make and not too many ingredients.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water and let sit to proof some.
- In a large bowl combine the cornmeal and salt.
- Heat the milk (about 115 degrees), butter, and honey in a saucepan and add slowly to the cornmeal, stirring all the time.
- Add 3 cups of the flour and mix well.
- Add yeast mixture stirring well.
- Add the rest of the flour gradually to make a stiff dough.
- Knead 100 times and place in a greased bowl to rise till double--about 1 hour.
- Punch down and rise again till double for about 1/2-3/4 hour.
- Turn onto floured counter and divide into two pieces.
- Form into 2 loaves and put in greased pans.
- Rise again till double.
- Bake 375 degrees for about 40-45 minute.
- If they start getting too brown, cover with aluminum foil.
HONEY CRANBERRY CORNMEAL QUICK BREAD
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Arrange a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour one 9×5x3-inch loaf pan, or two slightly smaller loaf pans. I think mine are 8×4x3-inches and I made two smaller loaves. Set aside the greased and floured loaf pans. In a large bowl, whisk together both flours, cornmeal, sugar, salt and baking powder. In a smaller bowl whisk together honey, eggs, buttermilk, melted butter and vanilla extract. Add the buttermilk mixture to the flour mixture and stir just until blended. Fold in the cranberries and walnuts. Divide batter between two smaller loaf pans or into one large loaf pan. Spread evenly. Add the whole walnut halves and place in preheated oven. For smaller loaves bake for 40-50 minutes, or until a skewer inserted into the center of the loaf comes of clean. For the larger loaf, bake for 60-70 minutes, or until a cake tester comes out clean. Cool loaves in pan on a wire rack for 20 minutes. Invert onto a plate or board. Serve warm with butter or wrap and freeze for future you.
HONEY CORNMEAL BREAD
This is a wonderful bread, especially toasted in the morning. It makes great sandwiches and has a mild flavor.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Mix the yeast and the warm water together to proof.
- In a separate bowl put the milk, salt, cornmeal, honey, and butter (make sure the butter melts in the hot milk); mix well.
- Add 3 cups of the flour and mix well.
- Add the proofed yeast and mix well.
- Add the rest of the flour gradually, mixing to make a good dough.
- Knead for about 10 minutes or 100 times.
- Put in oiled bowl and let rise till double.
- Punch down and rise again till double.
- Divide in half and place in two greased bread pans and rise again.
- Bake at 375 degrees for 40-45 minutes.
- If the tops get browner than you like during the last part of baking, put foil around them.
Tips:
- Use fresh cornmeal for the best flavor and texture. Fresh cornmeal will have a brighter yellow color and a more pronounced corn flavor.
- Be sure to measure the cornmeal correctly. Too much cornmeal will make the bread dry and crumbly, while too little cornmeal will make the bread too dense.
- Do not overmix the batter. Overmixing the batter will develop the gluten in the flour, which will make the bread tough.
- Let the bread cool completely before slicing and serving. This will allow the bread to set and develop its full flavor.
Conclusion:
Honey cornmeal bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own preferences. Whether you like it plain or with the addition of nuts, fruits, or spices, honey cornmeal bread is sure to be a hit.
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