Yeasted Cornbread recipe

  • Recipes
  • Dish type
  • Bread
  • Bread without yeast
  • Cornbread

This bread is easy to make and tastes fabulous. It's lightly spiced and packed full of corny goodness. Enjoy with lashings of butter, jam or with a big bowl of chilli.

49 people made this

IngredientsMakes: 1 loaf

  • 320ml warm water
  • 1/4 teaspoon hot pepper sauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon caster sugar
  • 1 1/2 teaspoons salt
  • 90g dry polenta or cornmeal
  • 400g plain flour
  • 1 1/2 teaspoons easy bake yeast

MethodPrep:5min ›Cook:2hr55min ›Ready in:3hr

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (31)

Nice pleasant loaf. Would make again, I didn't add the hot chilli sauce.-30 Oct 2014

by Niki

I thought this came out very good, and I have some odd results with my new bread machine sometimes. I left out the hot sauce, because I don't like it, and scaled it down a bit to fit in my machine, but it came out great. Very light and not dense at all, I found. And the crust was nice and crunchy. I will try it again for sure.-17 Oct 2002


This really is an excellent recipe. The crust is quite crisp and the inside has a nice, firm texture. This is a good sandwich bread.-27 Sep 2000

Cornbread Hot Dog Buns

Inspired by corn dogs, these yeasted buns are spiked with cornmeal and have the slight crunch and flavor of cornbread. At the same time, they're just as soft and tender as your favorite traditional hot dog buns, yet still perfectly capable of securely cradling your preferred frank and condiments. For a Vermont-inspired King Arthur dog, top with a sweet maple/Sriracha slaw.


  • 3 1/4 cups (390g) King Arthur Unbleached Bread Flour
  • 1 cup (138g) cornmeal
  • 1 1/2 teaspoons (9g) salt
  • 1/4 to 1/2 teaspoon cayenne or chili pepper, optional, for heat
  • 2 1/4 teaspoons instant yeast
  • 1 cup (227g) lukewarm water
  • 4 tablespoons (57g) unsalted butter, melted
  • 3 tablespoons (57g) maple syrup or 1/4 cup (50g) granulated sugar
  • 2 large eggs


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead to make a smooth dough, adding additional flour or water if necessary.

Let the dough rise, covered, until nearly doubled in bulk, 60 to 90 minutes.

Gently deflate the dough, and stretch it until it's about 15" long and 6" wide. Place the dough into the pan, stretching it to the edges.

Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan.

Towards the end of the rising time, preheat the oven to 375°F.

Grease a baking sheet, and place it on top of the risen buns, to keep them flat as they bake.

Put the covered buns into the oven, weighing the baking sheet down with something heavy and oven-safe a cast iron skillet works well.

Bake the buns for 20 minutes, remove the weighted baking sheet, and bake for 2 to 5 minutes longer, if necessary, to brown the buns. A digital thermometer inserted into the center will read 195°F to 200°F.

Remove the pan from the oven, and cool the buns in the pan for 5 minutes. Turn them out onto a rack, rounded side up, to cool completely.

Slice each bun down the middle vertically, without cutting through the bottom then cut between the buns to separate them.

Yeasted Cornbread recipe - Recipes

KS Quotient&mdashEasy: A minimum of easily mixed ingredients. No handshaping.

This is my version of pao de milho, a peasant-style yeasted cornbread popular in the Portuguese-American communities in Massachusetts and Rhode Island. The locals like to make it with a special cornmeal called white cap flint, which, unfortunately, isn't available anywhere else. I've substituted a good-quality stone-ground white cornmeal from my mid Atlantic region with excellent results.

The large, homespun loaf has a mild, go-with-anything flavor and a delightful crusty-chewy top. It has a finer, moister crumb than most cornbreads, the result of the cornmeal being combined with boiling water and turned into a mush first. This simple, seemingly unimportant step makes a big difference in taste, too: Due to chemical changes that occur as the cornmeal begins to cook, the bread is noticeably mellow and sweet, even though no sugar is added. (For more on the chemistry behind the technique, see page 3 of the book.)

Pao de milho is doubtless a derivative of broa, a staple cornbread in the poorer regions of Portugal. Corn was introduced into Portugal and Spain from the New World, probably by whalers or fishermen sailing from the New England coast. The Portuguese immigrants who settled in Massachusetts and Rhode Island eventually returned the favor, introducing this very enticing yeast bread back here. Serve it with meals, along with butter, toast it, or grill it and use in all sorts of hearty meat, cheese, and roasted vegetable sandwiches.

  • 1-1/3 cups boiling water
  • 1-1/4 cups cornmeal, preferably white stone-ground,
    plus 1 tablespoon for garnish
  • 3 cups (15 ounces) unbleached white bread flour,
    plus more as needed
  • 2 teaspoons table salt
  • 3/4 teaspoon instant, fast-rising, or bread machine yeast
  • 1-1/4 cups ice water, plus more if needed
  • Corn oil, canola oil, or other flavorless vegetable oil
    or oil spray for loaf top

First Rise: In a medium bowl, gradually stir the boiling water into the cornmeal until smoothly incorporated. Let cool thoroughly. In a large bowl, thoroughly stir together the flour, salt, and yeast. Gradually but vigorously stir the ice water into the cooled cornmeal until very smoothly blended. Then vigorously stir the cornmeal mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If too dry to mix completely, a bit at a time, stir in just enough more ice water to blend the ingredients don't over-moisten, as the dough should be stiff. If the dough is soft, vigorously stir in enough more flour to stiffen it. Brush or spray the top with vegetable oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise: Vigorously stir the dough, adding more flour if needed to yield a hard-to-stir dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around. Brush or spray the top with oil. Re-cover with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods: For a 1-1/2- to 2-1/2-hour regular rise, let stand at warm room temperature for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water or for an extended rise, refrigerate, covered, for 4 to 12 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size, removing the plastic if the dough nears it.

Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven preheat to 450 degrees F. Heat a 3-1/2- to 4-quart (or larger) heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough, loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and raggedlooking it will even out during baking. Generously spray or brush the top with water, then sprinkle over a tablespoon of cornmeal. Immediately top with the lid. Shake the pot back and forth to center the dough.

Baking: Reduce the heat to 425 degrees F. Bake on the lower rack for 50 minutes. Remove the lid. Reduce the heat to 400 degrees F. Bake for 15 to 25 minutes longer, until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 210 degrees to 212 degrees F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.

Serving and Storing: This tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degrees F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Yeasted Honey Cornbread Loaf

This yeasted honey cornbread loaf is taking cornbread to a whole new level.

Recipe developed in partnership with Red Star Yeast.

I’ve always been a cornbread fan. Whether from a box mix or from scratch, I don’t care as long as it is warm and slathered with butter. But in my mind cornbread has always been a little mundane. Delicious to be sure, but not exactly exciting.

Then one day inspiration for this recipe reignited my enthusiasm, and cornbread ceased to be boring.

It is exactly what it looks like— a light and airy loaf of bread meets sweet and corny cornbread. Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It’s worked like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.

This yeasted cornbread is flavorful and fun. And its possibilities are endless. It would do well as toast or even as part of a sandwich, and don’t you fret, it can still shine as part of your summer barbecue spread.

Baking tip:How to shape a loaf of bread

>> Use a rolling pin to roll out the dough into a long rectangle about 8 inches wide.

>> Beginning with a short side, tightly roll up the dough into a log.

>> Pinch the dough at each end together and tuck under the loaf, leaving behind smooth ends.

>> Place the dough seam side down into a greased 9࡫-inch loaf pan and let rise until doubled before baking.

Welcome to America’s Test Kitchen Introduction Understanding Bread Starting From Scratch Sandwich Breads Mastering Size and Shape The Perfect Crust The Sweeter Side Upping Your Game with Sponges Raising the Bar Conversions and Equivalents Index

Quick Cheese Bread
Quick Cheese Bread with Bacon and Onion
Southern-Style Skillet Cornbread
Spicy Southern-Style Skillet Cornbread
Brown Soda Bread
Brown Soda Bread with Currants and Caraway
Almost No-Knead Bread
Classic Italian Bread
Easy Sandwich Bread
Fluffy Dinner Rolls
Butter Fan Rolls
Flour Tortillas
Pan-Grilled Flatbread
Skillet Pizza
Monkey Bread (preview recipe online)

American Sandwich Bread
Whole-Wheat American Sandwich Bread
Pain de Mie
Japanese Milk Bread (preview recipe online)
No-Knead Brioche
Potato-Dill Sandwich Bread
Anadama Bread
Whole-Wheat Quinoa Bread
Deli Rye Bread
Cranberry-Walnut Loaf
Spicy Olive Bread

Rustic Dinner Rolls
Honey-Wheat Dinner Rolls
Potato Dinner Rolls with Cheddar and Mustard
Potato Burger Buns
Parker House Rolls
Crescent Rolls
Kaiser Rolls (preview recipe online)
Hoagie Rolls
English Muffins
Classic Bialys
Garlic Knots
Parmesan Breadsticks
Asiago and Black Pepper Breadsticks
Pecorino and Mixed Herb Breadsticks
Ballpark Pretzels

Thin-Crust Pizza
Thin-Crust Whole-Wheat Pizza
Thin-Crust Whole-Wheat Pizza with Wine-Braised Onions and Blue Cheese
Deep-Dish Pizza
Deep-Dish Pizza with Sausage
Sicilian-Style Thick-Crust Pizza
Spinach-Ricotta Calzones (preview recipe online)
Three-Meat Calzones
Middle Eastern Za’atar Bread
Red Pepper Coques
Whole-Wheat Pitas

Ultimate Cinnamon Buns
Morning Buns
Mallorcas (preview recipe online)
St. Lucia Buns
Fruit-filled Kolaches
Oatmeal Raisin Bread
Cinnamon Swirl Bread
Chocolate Babka
Portuguese Sweet Bread
Almond Ring Coffee Cake
Apricot-Orange Ring Coffee Cake
Yeasted Doughnuts
Yeasted Cinnamon-Sugar Doughnuts
Yeasted Vanilla-Glazed Doughnuts

Pane Francese
Whole-Wheat Sandwich Bread
Scali Bread
Pain de Campagne
Rustic Wheat Berry Bread (preview recipe online)
Cheddar and Black Pepper Bread (preview recipe online)
Caramelized Onion Bread
Fig and Fennel Bread
Sage-Polenta Bread
Honey-Spelt Bread
Durum Bread
Rosemary Focaccia
Focaccia with Caramelized Red Onion, Pancetta, and Oregano

Sourdough Bread
Sourdough Culture
Auvergne Crown
Bakery-Style French Baguettes
Pain d’Epi
Seeded Ficelle
Fougasse with Asiago and Black Pepper
Fougasse with Bacon and Gruyère
Olive Fougasse
Sprouted Grain Bread
New York-Style Bagels
Topped Bagels
Everything Bagels
Cinnamon-Raisin Bagels

Chilli cheese cornbread

Simply baked like a kind of savoury cake, cornbread is lovely with soups and stews. Leave out the onion, chilli and cheese for plain cornbread, which is delicious sliced and fried in bacon fat as part of a fried breakfast. Serves six to eight.

A little butter for greasing
1 tbsp olive oil
1 onion, peeled and finely chopped
1 medium-hot red chilli, deseeded and finely chopped
250g fine cornmeal or maize meal
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp fine salt
75g strong cheddar, grated
100ml plain whole-milk yoghurt
200ml whole milk

Heat the oven to 200C/390F/gas mark 6 and butter a 1.5-litre oven dish. Heat the oil in a frying pan over a medium heat, add the onion and chilli, and fry for 10-12 minutes, until soft and golden. Set aside to cool.

Mix the cornmeal, baking powder, bicarb and salt, then stir in the cheese and the cooked onion and chilli. Whisk together the milk and yoghurt, and stir into the mix until well combined. Pour into the tin and bake for 25 minutes, until firm and golden on top. Leave to cool a little, and serve while still warm.

Recipe Summary

  • 1 1/2 cups whole milk
  • 3 tablespoons unsalted butter, plus more for brushing
  • 4 teaspoons kosher salt
  • 1/2 cup stone-ground cornmeal, plus more for dusting
  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons sugar
  • 3 large eggs
  • 3 1/2 to 4 cups unbleached all-purpose flour, plus more for dusting
  • Flaky salt, such as Maldon, for sprinkling

Combine milk with butter and salt in a saucepan and bring to a boil, stirring until butter melts. Gradually whisk in cornmeal. Reduce heat to medium and cook, stirring frequently, until thickened, 2 to 3 minutes. Transfer to a bowl and let cool completely.

In a large bowl, whisk yeast and sugar into 1/3 cup warm water (110 degrees). Let stand until foamy, then stir in cornmeal mixture. Lightly beat 2 eggs stir into yeast-and-cornmeal mixture. Stir in 3 1/2 cups flour until dough is tacky but not sticky. (If dough is sticky, stir in more flour.) Transfer to a work surface dusted with flour. Knead with floured hands, dusting more flour onto hands and surface as needed, until dough is elastic and springs back when pressed with a finger, about 5 minutes.

Transfer dough to a large bowl brushed with butter. Cover and let rise in a warm spot until doubled in volume, about 1 hour. The dough can be made up to this point and left torise up to 12 hours in the refrigerator remove from refrigerator 1 hour before proceeding.

Punch down dough. Form into a ball and place on a clean, undusted work surface. Quarter dough, then divide each quarter into 4 pieces. Form each piece into a ball and space evenly on two rimmed baking sheets that are generously dusted with cornmeal (8 per sheet). Loosely cover and let rise until doubled in volume, about 45 minutes.

Preheat oven to 375 degrees with racks in upper and lower thirds. Beat remaining egg. Brush tops of rolls with egg, then slash a 1/4-inch-deep X in tops. Lightly dust with cornmeal and sprinkle with flaky salt.

Bake, rotating sheets halfway through, until rolls are puffed, golden, and hollow-sounding when tapped on bottoms, 18 to 20 minutes. Transfer to a basket lined with a clean towel and cover to keep warm until ready to serve.

Cornmeal Dinner Rolls Video

Watch the video to see how the rolls are done step-by-step. Soft and fluffy cornmeal yeast rolls are yeasted dinner rolls made with a little bit of cornmeal.

I cant wait to make up my next batch. I’m already dreaming of using these cornmeal dinner rolls on a turkey sandwich with sliced havarti and arugula. You can even use them for meal prep breakfast sandwiches.

Make them a little bigger and they’ll make a nice bun for hamburgers or fried chicken sandwiches.

Best Bread Recipes

From quick breads to yeasted rolls, something baked and sliced is always our favorite side, be it a Thanksgiving buffet or ordinary Wednesday supper. Breads can be intimidating for the novice cook, but really, once you get the timing down and (in the case of yeasted breads) a feel for properly risen dough, breads are a snap to make. Here are 10 we couldn’t live without.

We started making zucchini bread to help deal with a bumper crop from our garden. Now, we make it anytime we’re in the mood for something tender, moist, spiced, and moderately sweet. Serve it with a simple soup for a perfect lunch or light dinner, or toast and butter slices for breakfast. Get our Zucchini Bread recipe.

What would a bowl of chili or a rich gumbo be without a side of cornbread? This one is super easy to put together and bake—a mix of yellow cornmeal and flour, sugar, baking powder, and salt, moistened with milk, eggs, and melted butter. Added bonus: make it ahead of time for a delicious Thanksgiving stuffing. Get our Moist Cornbread recipe.

One taste of this moist, dark bread lets you know the holiday celebrations are on. This is a classic, easier to make than cookies or a fruitcake, and far more versatile. Serve it for breakfast with some good, strong coffee, for dessert after a light dinner (don’t forget the whipped cream!), and even as part of a holiday dinner basket of mixed breads. Get our Gingerbread Loaf recipe.

This is a quick bread (a baking powder– or baking soda–raised dough) in muffin form, ideal for buffets where everybody can pick one up, and you haven’t had to fuss with slicing a whole pan of cornbread. Corn kernels (frozen is just fine) and chopped pickled jalapeños give this recipe texture and a bit of a bite. Get our Jalapeño Cornbread Muffins recipe.

Brown ‘n’ Serve rolls—the factory-made kind—have nothing on these soft, tender homemade beauties. (If you’re going to put several days into making the best turkey you’ve ever had, you shouldn’t skimp on the rolls, right?) This is a classic yeast dough, enriched with milk, butter, and egg. Get our Classic Soft Dinner Rolls recipe.

Perfectly charming brunch companions or the ideal accompaniment for a rich cream of mushroom soup, these golden-brown muffins are easy to mix and bake. A basic muffin batter (flour, baking powder, brown sugar, and soda, spiced with cinnamon and nutmeg) enriched with vegetable oil, and flecked with grated fresh zucchini. Get our Spiced Zucchini Muffins recipe.

Nothing says comfort food quite like a cast iron skillet of golden-yellow cornbread, set out on the counter buffet or directly on the table for guests to help themselves. This recipe has the distinction of a buttermilk moistening, which adds the faintest tangy suggestion but, more importantly, keeps the cornbread moist and tender. Get our Basic Skillet Cornbread recipe.

Streusel topping—a crumbly, crunchy blend of brown sugar, butter, flour, and, in this case, chopped pecans—is a lovely grace note for a spiced, lightly sweetened quick bread, punctuated with chunks of tart Granny Smith apples. This is an ideal accompaniment for afternoon tea, brunch, or even a holiday dinner buffet. Get our Apple Quick Bread with Pecan Streusel recipe.

Soft, lightly golden-brown, and nutty with whole grains, these are the rolls you want on your Thanksgiving or other holiday table. They’re neutral but distinctive, and, if you’ve roasted a turkey or ham, they’re even better split for to make leftover sandwiches. Kids love them, so make sure you bake plenty. Get our Honey–Whole Wheat Dinner Rolls recipe.

Pumpkin puree yields a moist, golden-amber loaf that just says the holidays. It also keeps this standard quick bread moist and tender, and is a willing backdrop for the seasonal spicing we can’t get enough of when the temperature takes a dive: cinnamon, ginger, cloves, and nutmeg. Get our Pumpkin Bread recipe.

How to make cornbread in a bread machine?

First of all, let's start with the topic of how to make delicious cornbread in a bread machine. This short and simple recipe does not require an oven or a mix. The purpose of this article is to make the best cornbread with a bread maker.


  • 2 eggs which are lightly beaten
  • 1 cup milk
  • 1 cup cornmeal
  • 1 ¼ cup bread flour
  • 4 teaspoons baking powder
  • ¼ cup of sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup melted butter


All you have to do is follow the instructions on the manual that comes with your bread machine. The instructions state the correct order in which to use the ingredients. After all the ingredients have been put in the correct order, select the cake setting with a light crust. If your bread machine does not have a cake setting, there is nothing to worry about. You can use the quick bread setting.

Make any recipe gluten-free with Measure for Measure

Let's face it, gluten-free baking isn't exactly a piece of cake.

It can be a challenge trying to retrofit your favorite recipes to gluten-free. The rice flour and tapioca, the xanthan gum, the wondering about different mixing techniques or baking times. Gluten-free baking can quickly become confusing.

Enter Measure for Measure, our brand new gluten-free flour.

Substitute Measure for Measure 1:1 for the all-purpose or whole wheat flour in your favorite recipe. Bake. Enjoy.

That's it. No estimating the amount of xanthan gum no wondering if you should add an egg, or let the batter rest for awhile, or any of those other tweaks you've gotten used to making when changing a recipe from gluten-full to gluten-free.

Truthfully, I was a bit skeptical when I started testing this flour. I mean, really? I can make my favorite treats gluten-free WITHOUT CHANGING A SINGLE THING – except the flour?

Really. Here's the original version of our Quick and Easy Fudge Brownies, made with all-purpose flour.

And here they are made with Measure for Measure (left), and with all-purpose flour (right), for comparison. Same crust. Same moist texture.

And best of all, same wonderful deep-dark fudgy flavor.

Brownies use very little flour, so they're one of the easiest treats to transition to gluten-free. But how about scones?

Here's our basic scone recipe, gussied up with dried cranberries and sliced almonds.

And here's the same recipe (with sparkling sugar standing in for the almonds) – Measure for Measure version on the left, all-purpose flour on the right.

How about rise and texture?

Measure for Measure on the left all-purpose flour on the right. The gluten-free scones actually rose a bit higher.

[Confession: Yes, I threw some chocolate chips into the dough, just because.]

Ah, Morning Glory Muffins – in all their delicious whole-grain glory. Let's see what happens when we replace the whole wheat flour in this recipe with Measure for Measure.

Again, Measure for Measure on the left the original recipe, made with whole wheat flour, on the right.

Rise, texture, flavor? Check, check, check.

And, since Measure for Measure is whole grain, even the nutritional benefits are similar.

Measure for Measure works even when you goof up. Here's our 2015 Recipe of the Year, Chocolate Chip Oatmeal Cookies. They look yummy, right?

That's Measure for Measure on the left, all-purpose flour on the right. This is the first instance where I saw a slight difference in performance the all-purpose flour cookies browned a bit more than those made with Measure for Measure. But taste, texture. well, by now you know the answer.

PERFECT. Measure for Measure yields results indistinguishable from "the real thing" – your favorite recipes baked with all-purpose or whole-grain flour.

And finally, let's test our moist, dense Golden Vanilla Pound Cake.

Here's the original version, topped with berries see Six Ways to Dress Up Pound Cake for more great serving suggestions.

And here's the Measure for Measure version (left) stacked up against the all-purpose flour version (right) for comparison.

As always, rise, texture, flavor. well, you simply can't tell one from the other. And that's exactly the point.

Now, there's one caveat: Measure for Measure shouldn't be used in yeast-based recipes (your grandma's dinner roll recipe, The New York Times' no-knead bread, etc.) Gluten-free yeast recipes need a whole different technique than regular yeast recipes. But do go ahead and use Measure for Measure (or our original King Arthur Gluten-Free Multi-Purpose Flour) in yeast recipes written specifically for gluten-free flour: either will work just fine.

At the end of a long day of baking, I have one reaction: totally psyched! It's sooooo handy to be able to open any cookbook and change the recipe you want from standard to gluten-free – simply by substituting Measure for Measure.

So whether you're a full-time gluten-free baker, or simply need to make the occasional gluten-free treat, pick up a bag of our new Measure for Measure Gluten-Free Flour. It's destined to become a pantry must-have.