Crusty Corn Bread Recipe

If you have been dreaming of a bread that boasts a golden crust with a satisfyingly crunchy bite, then you’re in for a treat with this Crusty Corn Bread. It’s the perfect harmony of sweet cornmeal flavor and rustic texture, elevated by a crispy outer shell and a tender, moist interior. Whether you’re savoring it fresh out of the oven or pairing it with your favorite dishes, this Crusty Corn Bread will quickly become that comforting, nostalgic staple in your kitchen repertoire.

Crusty Corn Bread Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple ingredients, you can create a wonderfully textured and flavorful Crusty Corn Bread. Each component plays a crucial role, from the warmth of the yeast to activate the dough, to the cornmeal that lends that signature grainy crunch and subtle sweetness, creating a bread that is far from ordinary.

  • Warm water: Activates the yeast and helps combine all ingredients into a smooth dough.
  • Active Dry Yeast: The magic behind that perfect rise and airy crumb.
  • Sugar: Adds subtle sweetness, balancing the crusty texture with a tender crumb.
  • All-purpose flour: Provides the structure needed for a sturdy yet soft bread.
  • Egg: Enriches the dough and helps with browning for an irresistible crust.
  • Vegetable oil: Keeps the bread moist and adds tenderness.
  • Cornmeal: The star ingredient – imparts that delightful gritty texture and classic corn flavor.
  • Course sea salt: Elevates all the flavors and balances the sweetness from the sugar and cornmeal.

How to Make Crusty Corn Bread

Step 1: Proof the yeast

Begin by dissolving the yeast in warm water, accompanied by a bit of sugar and 1 cup of all-purpose flour. This mixture needs to rest for at least 5 minutes to activate the yeast, ensuring your bread develops that beautiful rise and airy texture.

Step 2: Combine eggs and oil

Next, whisk the egg and vegetable oil together separately. Then add this smooth, rich mixture to your proofed yeast mixture for a dough that will develop both flavor and a tender crumb.

Step 3: Add dry ingredients

Incorporate the remaining flour, cornmeal, and coarse sea salt to the wet mixture, stirring thoroughly to ensure an even blend. This is where your bread starts to take shape with flavor and texture.

Step 4: Knead the dough

Now add the remaining half-cup of flour and knead the dough for 3 to 5 minutes. This step builds the gluten, which helps the dough hold its shape and develop a satisfying chew.

Step 5: First rise

Cover the bowl loosely and allow the dough to rise for 90 minutes. This rest is crucial for enhancing the flavor and mixing the textures gently.

Step 6: Shape the dough

After the first rise, scrape the dough onto a floured surface. Form it into a tight ball, dusting the surface with flour to prevent sticking, and let it rest again for 30 minutes.

Step 7: Prepare for baking

While the dough takes its final rise, heat a 5-quart Dutch oven inside your oven at 450 degrees Fahrenheit. Preheating the Dutch oven is essential because it creates a sizzling environment, helping form that distinctively crispy crust.

Step 8: Bake with steam

Carefully transfer the dough into the hot Dutch oven and slash the top with a sharp knife to allow steam to escape—this step ensures an even crust formation. Cover and bake for 30 minutes.

Step 9: Finish baking uncovered

Remove the lid from your Dutch oven and bake for an additional 7 minutes. This final touch crisps up the crust beautifully, giving you that quintessential Crusty Corn Bread bark you’re craving.

Step 10: Cool and enjoy

Once golden and crackling, remove the bread and place it on a wire rack to cool. This step prevents the bottom from becoming soggy and keeps your crust perfectly crisp.

How to Serve Crusty Corn Bread

Crusty Corn Bread Recipe - Recipe Image

Garnishes

While this Crusty Corn Bread shines on its own, you can elevate the experience by spreading softened butter, drizzling honey, or sprinkling fresh herbs like rosemary or chives on top. These simple additions complement the corn’s natural sweetness and add a lovely pop of flavor.

Side Dishes

This bread acts as the perfect companion to hearty soups, spicy stews, or smoky barbecues. Its crunchy exterior and tender inside soak up broths and sauces beautifully, making every bite a delight.

Creative Ways to Present

Want to wow your guests? Slice this Crusty Corn Bread and use it as a base for bruschetta topped with fresh tomatoes and basil, or as an accompaniment for cheese and charcuterie boards. You can even hollow it out slightly and create a rustic bread bowl for soups and dips.

Make Ahead and Storage

Storing Leftovers

Once your Crusty Corn Bread has cooled, wrap it tightly in a clean tea towel or place it in a paper bag to maintain the crust’s crispness for up to two days. Avoid plastic bags, which can trap moisture and soften the crust.

Freezing

For longer storage, slice the bread and freeze it in an airtight container or freezer-safe bag. This way, you can defrost individual slices as needed without losing that signature crusty texture.

Reheating

To bring freshness back to your Crusty Corn Bread, reheat slices in a toaster oven or regular oven at 350 degrees Fahrenheit for a few minutes. This revives the crunch and warmth, making it almost as good as fresh-baked.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Just remember to skip the proofing step with water and sugar, and add the instant yeast directly to your flour mixture for a quicker process.

What is the secret to getting a really crusty bread?

The key is baking your bread inside a preheated Dutch oven with the lid on at first to trap steam. This steam helps develop the crust, and then baking uncovered finishes it off with a perfect golden crunch.

Can I make this bread gluten-free?

This recipe relies on all-purpose flour for structure, so a gluten-free version would require specific gluten-free flour blends and potentially other binders to achieve similar results.

What does cornmeal add to the bread?

Cornmeal adds a wonderful crunchy texture and sweet corn flavor that differentiates this bread from regular white bread. It also contributes to the rustic appearance and hearty mouthfeel.

How long does Crusty Corn Bread stay fresh?

When stored properly at room temperature, it stays fresh for about two days. For longer freshness, freezing slices is the best choice without losing texture or taste.

Final Thoughts

There is something truly satisfying about a loaf of Crusty Corn Bread fresh from the oven—the crackling crust, that soft corn-scented crumb, and endless serving possibilities. I encourage you to try this recipe and enjoy every warm, crunchy bite of your new favorite bread. It’s a comforting classic that feels like a warm hug every time you slice into it.

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Crusty Corn Bread Recipe

This Crusty Corn Bread recipe yields a deliciously golden, crunchy crust with a moist, tender crumb infused with the subtle sweetness of cornmeal. Perfect as a side for soups, stews, or a hearty breakfast, this homemade bread combines the rustic charm of traditional corn bread with the delightful texture of a crusty loaf.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Total Time: 2 hours 42 minutes
  • Yield: 1 loaf (about 1012 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Yeast Mixture

  • 1 1/2 cups warm water
  • 1 tbsp Active Dry Yeast
  • 1/2 cup sugar
  • 1 cup All-purpose flour (from the total)

Wet Ingredients

  • 1 large egg
  • 1/4 cup vegetable oil

Dry Ingredients

  • 1 1/2 cups All-purpose flour (from the total)
  • 3/4 cup corn meal
  • 2 tsp coarse sea salt
  • 1/2 cup All-purpose flour (from the total)

Instructions

  1. Proof Yeast: In a heavy bowl or stand mixer bowl, combine warm water, active dry yeast, sugar, and 1 cup of the all-purpose flour. Stir and let it proof for at least 5 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Add Wet Ingredients: In a separate bowl, whisk together the egg and vegetable oil. Add this mixture to the yeast mixture and stir to combine thoroughly.
  3. Add Dry Ingredients: Add 1 1/2 cups all-purpose flour, cornmeal, and coarse sea salt to the mixture. Stir until the ingredients are well blended and the dough starts to come together.
  4. Knead Dough: Add the remaining 1/2 cup of all-purpose flour and knead the dough for 3-5 minutes either by hand or with a mixer until it becomes smooth and elastic.
  5. First Rise: Cover the dough loosely with a cloth or plastic wrap, and allow it to rise in a warm place for 90 minutes, or until it has doubled in size.
  6. Shape Dough: Scrape the dough onto a floured surface, dust the top with flour, and gently shape it into a round ball.
  7. Second Rise: Place the dough on a floured surface and let it rise uncovered for another 30 minutes until it puffs up.
  8. Preheat Dutch Oven: While the dough is rising, place a 5-quart Dutch oven inside your oven and preheat the oven to 450°F (232°C) to heat the pot thoroughly.
  9. Prepare for Baking: Carefully remove the hot Dutch oven from the oven and slide the dough ball into the center of the pot. Score the top of the dough with a sharp knife to allow steam to escape.
  10. Bake Covered: Cover the Dutch oven with its lid and bake for 30 minutes. This step steams the bread and develops a crispy crust.
  11. Bake Uncovered: Remove the lid and bake for an additional 7 minutes to deepen the crust and brown the loaf.
  12. Cool Bread: Remove the bread from the oven, turn it out onto a wire rack, and allow it to cool completely to set the crumb and avoid sogginess.

Notes

  • Make sure the water is warm but not hot to activate the yeast without killing it.
  • Kneading time can vary; dough should be elastic and slightly tacky but not sticky.
  • Scoring the dough lets steam escape and prevents cracking.
  • Using a Dutch oven helps create a bakery-quality crust by trapping steam.
  • Allow bread to cool fully for best texture when slicing.

Nutrition

  • Serving Size: 1 slice (approx. 70g)
  • Calories: 180
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 4.5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 25mg

Keywords: crusty corn bread, homemade corn bread, yeast bread, rustic bread, cornmeal bread, easy bread recipe

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