Bread Machine Cornbread: Easy Homemade Recipe

Fragrant, appetizing, lush, beautiful! Bread Maker Cornbread is a homemade bread recipe using cornmeal. It gives the crumb a bright yellow color. Cooking in a bread machine significantly reduces labor costs — you just need to pour in the food, and the device will do the rest.
cook time: 3h
Chloe Benton
Bread Machine Cornbread: Easy Homemade Recipe

Nutrition Facts (per serving)

271
Calories
5g
Fat
45g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 1.5 tsp
Sugar 2 tbsp
Wheat flour 450 g
Butter 35 g
Milk 350 ml
Corn flour 100 g
Dry yeast 1.5 tsp

Recipe instructions

Step 1

Step 1
How to make cornbread in a bread machine? Prepare and measure food. When baking bread, their exact weight is very important, so I advise you to buy kitchen scales rather than measure by eye. My yeast is fast-acting dry yeast.

Step 2

Step 2
First of all, sift the flour. This is another important step towards good bread. Sifting enriches the flour with oxygen, which will make your bread fluffier.

Step 3

Step 3
Sift the cornmeal as well.

Step 4

Step 4
Place the butter in the milk and heat until the butter has melted. The milk will become noticeably hot and will need to be cooled to around 38 degrees, it should feel pleasantly warm to the touch. Since we are dealing with yeast, a hot environment can kill it.

Step 5

Step 5
Pour the milk and butter into the bread machine bowl. Add salt and sugar there.

Step 6

Step 6
Add both types of flour.

Step 7

Step 7
Make a well in the flour and pour the yeast into it. The order in which the products are placed depends on the model of your bread maker; read the instructions about this. Set the "White Bread" program (or another standard one, depending on your model). This quantity of products is calculated for a loaf weighing 1000g, I baked it in terms of 750g. Choose the crust to your taste. I set it to medium and the bread was slightly overcooked.

Step 8

Step 8
At the very beginning of the program, in kneading mode, I help with a silicone spatula, scraping the flour from the walls. The dough should be rolled into an elastic ball. If your dough is too thin, add a little more wheat flour. If the dough is dry and does not come together, add a little more warm milk.

Step 9

Step 9
When finished baking, remove the bread to a wire rack.

Step 10

Step 10
I don’t cut hot bread, I always let it cool and then let it sit for 8 hours, it tastes better for us, and it’s only a plus for the bread. Bon appetit!

Additional rubrics

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