This Crusty Corn Bread is a cross between a traditional corn bread and a crusty yeast based loaf. Soft and tender, but with some extra crunch.

If your kids are anything like mine, they love cornbread. When I make Chili, you might think that the Chili is only a side dish to go with the corn bread if you listen to them.

I do love a good crumbly corn bread to go in my Chili, but sometimes I want something with a little more cohesiveness. A corn bread that you can cut into slices and carry around. Maybe even use to make a brisket sandwich. This is what I came up with to satisfy that craving. I was pretty pleased with it, and the kids loved it too. It is not quite as sweet as a traditional corn bread, but still is tender enough to break up into a bowl if you want to. It also makes great toast. I may have thrown some leftover chili on it with a couple over easy eggs for breakfast… yeah, I’ll make this one again.

I am pretty fond of baking bread, and generally make everything in a cast iron dutch oven or skillet. Try out some of my other recipes, most work in the oven, or over an open fire.

skillet focaccia with herbs
simple wheat bread
grilled campfire pizza

If you have tried my Crusty Corn Bread recipe, or any other recipe on  Real Life with Dad, please rate the recipe.  And be sure to follow us on FaceBook and Instagram @RealLifeWithDad

Yield: 1 loaf

Crusty Corn Bread

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This Corn Bread is a cross between a traditional corn bread and a crusty yeast based loaf. Soft and tender, but with some extra crunch.

Prep Time 10 minutes

Rise Time 2 hours

Cook Time 37 minutes

Total Time 2 hours 47 minutes

Ingredients

• 1 1/2 cups warm water
• 1 tbsp Active Dry Yeast
• 1/2 cup sugar
• 3 cups All-purpose flour - divided
• 1 large egg
• 1/4 cup vegetable oil
• 3/4 cup corn meal
• 2 tsp course sea salt

Instructions

1) In a heavy bowl, or the bowl of a stand mixer, stir together water, yeast, sugar and 1 cup All-Purpose flour. Allow to proof at least 5 minutes.

2) In a separate bowl, whisk together egg and oil, add to yeast mixture.

3) Add 1 1/2 cups flour, cornmeal, and salt. Stir until mixture is well blended.

4) Add 1/2 cup flour, knead 3-5 minutes.

5) cover loosely and let rise for 90 minutes.

6) Scrape down bowl to remove all dough and form into a ball, dusting the surface with flour.

7) Set on floured surface and let rise 30 minutes.

8) While dough is rising, set a 5 quart Dutch Oven inside your oven and preheat to 450 F

9) Carefully remove Dutch Oven from heat and slide dough into its center. Slash surface of dough with a sharp knife.

10) Return Dutch Oven to oven and bake covered for 30 minutes.

11) Remove lid from Dutch Oven and bake an additional 7 minutes uncovered.

12) Remove from oven and turn bread out onto a wire rack to cool.

Notes

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle
• 
  Quaker Yellow Corn Meal, 24 Ounce
• 
  Whole Foods Market, Premium Dead Sea Salt Unscented Coarse Grain, 5 Pound

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 399mgCarbohydrates: 38gFiber: 2gSugar: 8gProtein: 5g

This recipe was developed in collaboration with Girl Carnivore, to complement an Easy Beef Chili.