All the flavours of cornbread in yeast bread form! Enjoy plain or toasted anywhere you enjoy cornbread, or try it for sandwiches, too!
Resting and Rising Time:3hrs
3/4tspactive dry or regular instant yeastnot rapid or quick rise
1/2cup + 2 TbspTbsp all purpose flour
All of the Starter Doughfrom above
1 1/4cupsall purpose flour
1/2cup + 1 Tbspcornmealwhite or yellow
1/2cupcorn kernelsfresh cut from the cob, frozen corn thawed or canned corn (115g)
1Tbsphoneyor white sugar
2 1/2tspvegetable oilor other neutral-tasting oil
1 1/2tspfine sea salt
1mediumjalapeno peppercored, seeded and diced
Cheddar cheeseshredded, about 1 1/2 cups, but you can add as much or as little as you like
Make the starter dough: (I do this in the bowl of my stand mixer, or you can use a large bowl). Add the lukewarm water to the bowl. Sprinkle the yeast over-top. Add a pinch of sugar if you like. Let stand a few minutes to proof, then stir in the flour until smooth. Cover bowl and let stand until very bubbly, about 1 - 1 1/2 hours.
Make the dough: To the bowl with the starter dough (in my case, the bowl of my stand mixer, fitted with the kneading hook), add the water, 1 cup of the flour, cornmeal, corn kernels, egg, honey, old and salt. Mix to combine with the kneading hook. Add the jalapeno and mix to combine. Start adding additional flour, in small increments, until the dough cleans the bowl and wraps around the kneading hook. Remove dough to a work surface and knead a few minutes, adding a bit of flour, as necessary, if dough is sticky. Remove dough to a greased bowl, cover and let rise until doubled, about 90 minutes.
Remove dough to a work surface and deflate. Roll dough into a 12x16-inch rectangle. Scatter the shredded cheese over the dough. (*See the Recipe Video below for a demonstration of how to shape the dough if it isn't clear to you from the instructions). Starting from the long side, roll the dough up jelly-roll style and pinch the seam together well. Turn the dough seam side down. Using a sharp knife, cut down the centre of the roll from end to end, into two pieces. Adjust the pieces slightly so the cut side is up. Pinch together the two pieces at the end furthest from you. Take the piece on the right side and lay it over the left side. Repeat twisting the pieces together and pinch together the near end once twisted. Place into a greased 8x4-inch loaf pan. Cover with plastic wrap and let rise until doubled.
Preheat oven to 350F.
Bake at 350F for about 45 minutes. Check at about 35 minutes and loosely cover top with a sheet of aluminum foil if the top is browned enough already, to prevent over-browning. If you have an instant read thermometer, bake bread until you have an internal temperature of 200-205F.
Remove from oven. Allow to stand a couple of minutes, then remove to a cooling rack to cool completely.
Bread will keep in an airtight container at room temperature for a couple of days. It will also freeze well.
Be sure to read the Ingredient and Baker's Notes above this recipe card, for more tips on making this recipe!