United States · Corn + wheat
Southern-style Cornbread
Southern-style Cornbread
A quick table bread with the texture of cornmeal and no yeast rise.
Illustrative photograph · Calstanhope · CC BY-SA 4.0
What makes this bread distinctive?
Cornbread is a familiar accompaniment to soups and vegetable dishes in the American South. Sweetness and flour blends vary between households. This lightly sweet home version uses yoghurt and does not require handling a heavy preheated skillet. Despite the cornmeal, it contains wheat and is not gluten-free.
- Flour profile
- Corn + wheat
- Core technique
- Baking-powder quick bread
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Preheat to 200°C. Grease a 22 cm ovenproof dish and let melted butter cool slightly.
- 02
Mix the flours, baking powder, salt and sugar in a large bowl.
- 03
Whisk eggs, yoghurt, milk and butter separately. Add to the dry ingredients and combine only until dry flour disappears.
- 04
Spread in the dish and bake immediately on the middle shelf for 22-28 minutes. A skewer in the centre should show no wet batter.
- 05
Rest for 10 minutes before slicing. Review timing if using a deeper or differently sized dish.
BAKER'S NOTES
Small details,
better results.
- Coarse polenta will give a different texture; choose fine cornmeal.
- Excess mixing toughens the wheat-containing batter.
- Contains eggs, milk, wheat and gluten; do not taste raw batter.
AT THE TABLE
How to serve it
- Bean dishes
- Tomato soup
- Butter and honey