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Corn Bread

fresh cornbread, cut into squares
Photo Credit
Michelle Lee Photography/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6-8.
Category
Bread
Cornmeal, Rice, Grains
Course
Breakfast & Brunches
Other
Preparation Method
Bake
Sources
Holiday Entertaining

Corn bread is made differently throughout the various parts of New England. This recipe is from Provincetown, where bakers descended from the Azores Islands Portuguese prefer white cornmeal over yellow.

Ingredients
1-1/2 cups white cornmeal
1-1/2 cups boiling water
1-1/2 teaspoons salt
2 tablespoons honey
2 tablespoons butter
1 tablespoon dry yeast dissolved in 1/4 cup water
1/2 cup milk
3 to 4 cups flour, sifted

Instructions

Grease a 9-inch square baking pan. Combine cornmeal, water, salt, honey, and butter. Stir until smooth and cool slightly. Add yeast mixture and blend well. Add milk and flour, using enough flour to yield a firm dough. Knead 5 minutes or until smooth. Let dough rise in buttered bowl for 1-1/2 hours, then punch down. Let rise again for 1-1/2 hours, and punch down again. Transfer to greased pan and let rise again for 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake 40 to 45 minutes, or until top is golden brown.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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