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Crusty Corn Bread Recipe

Crusty Corn Bread Recipe
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★★★★★

5 from 19 reviews

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.

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

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

Find it online: https://flavorsbymaya.com/crusty-corn-bread-recipe/