Yeasted Honey Cornbread

This yeasted honey cornbread is a cross between a sandwich bread and a slice of sweet corn bread you might enjoy at a barbecue. 

 

This bread will remind you of sweet cornbread. In fact, if you're in the sweet cornbread camp, you definitely need to try this bread with a big bowl of chili or a plateful of ribs. Definitely slather warm slices with honey butter for a heavenly experience. The sweet corn flavor comes through. 

This bread is this month's group bake for the Bread Baking Babes and our host is Kelly of A Messy Kitchen. The last time the Babes made yeasted cornbread as a group we used a recipe that included a sourdough starter, did not include a sweetener, and used corn flour instead of corn meal. That bread did not remind me of the quick bread version of cornbread, while this version does. 

I've also made sourdough dinner rolls with corn meal and no sugar that are wonderful for Thanksgiving dinner. 

All of these cornbreads would be wonderful for using is your favorite cornbread stuffing. 

After the recipe, be sure to check out everyone's version of this bread. 

Ingredients in this Cornbread:

Butter: Three tablespoons. 

Honey: If you like, you can cut back on the honey, but for me, it added so much flavor, especially if you're a fan of traditional "Jiffy-style" sweet cornbread. 

Milk. 

Yellow Cornmeal. 

Bread Flour. 

Salt.

Yeast: Instant or Active Dry. If you use individual packets of yeast, you will need one packet. 

To Make this Cornbread:

This bread is super easy to make. First, warm the butter, milk, and honey together in a small saucepan or a microwave oven to just about 120 degrees F. Set aside. 

Next, whisk together the cornmeal, salt, yeast, and 1 1/2 cups of the bread flour in the bowl of a stand mixer. Add the milk mixture and knead until combined. Add more flour, 1/4 cup at a time, until you have a slightly sticky dough. For me, 300 grams of the bread flour was enough. 

After that, let the dough rise until doubled, about an hour. Then, shape the dough into a loaf and place it in a parchment lined 9 inch by 5 inch loaf pan. Cover and let it rise until doubled, about 30 to 60 minutes. 

Finally, bake the loaf in a 375 degree F oven for 40 to 45 minutes. Cool on a wire rack. 

Recipe Variations and Tips:

You could add chopped jalapeños to the dough. You could also add fresh corn kernels for a really "corny" bread. 

Keep an eye on the loaf as it bakes, especially if you use all of the honey. If the top begins to get too brown, tent it with foil in the oven for the rest of the baking time. 

To test for doneness, use an instant read thermometer. The loaf should be between 195 to 205 degrees F. 

Serving Suggestions:

This bread is delicious warm with butter, or toasted with butter and jam or honey. It also makes fabulous grilled cheese sandwiches. 

You can slice it into traditional slices, or cut it into thicker slices or hunks, similar to the quickbread version of cornbread. 

This bread would be fabulous for leftover Thanksgiving dinner sandwiches. 

Yeasted Honey Cornbread

Yield: 16 slices

Author: Karen Kerr

Prep time: 30 MinCook time: 45 MinInactive time: 2 HourTotal time: 3 H & 15 M

This yeasted honey cornbread is a cross between a sandwich bread and a slice of sweet corn bread you might enjoy at a barbecue. 

Ingredients

• 3 tablespoons (42 grams) unsalted butter, plus more for brushing
• 1/4 cup (85 grams) honey
• 1 cup (227 grams) whole milk
• 1 cup (140 grams) yellow corn meal
• 2 1/2 to 3 cups (300 to 360 grams) bread flour
• 1 1/2 teaspoons (9 grams) table salt
• 2 1/4 teaspoons (7 grams) instant or active dry yeast

Instructions

1. In a small saucepan, combine the butter, honey, and milk, and heat to 120 degrees F. Set aside.
2. In the bowl of a stand mixer, whisk together the corn meal, 1 1/2 cups of bread flour, salt, and yeast. Add the milk mixture and mix until combined.
3. Using the dough hook, knead the mixture, adding more bread flour, 1/4 cup at a time, until you have a slightly sticky dough. Continue to knead on medium low for about 7 minutes.
4. Place the dough into a greased bowl, cover, and let rise until doubled, about an hour.
5. Prepare a 9 inch by 5 inch loaf pan with spray oil and a parchment paper sling.
6. Remove the dough and press it into a rectangle, about 8 inches wide. Roll it into a log and place it, seam side down, into the prepared loaf pan. Cover loosely with plastic wrap and let it rise until doubled, 30 to 60 minutes.
7. Heat the oven to 375 degrees F.
8. Bake the loaf for 40 to 45 minutes, until the interior reaches 195 to 205 degrees F.
9. Brust the top of the hot loaf with about a tablespoon of soft butter. 
10. Remove from the pan and cool on a wire rack.

Nutrition Facts

Calories

154

Fat (grams)

4 g

Sat. Fat (grams)

2 g

Carbs (grams)

27 g

Fiber (grams)

2 g

Net carbs

25 g

Sugar (grams)

5 g

Protein (grams)

4 g

Cholesterol (grams)

7 mg

https://www.karenskitchenstories.com/2026/04/yeasted-honey-cornbread.html

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Recipe adapted from Red Star Yeast