As most of you would remember from childhood, if your mum ever made corn bread, it looked more like a cake than regular bread. And, most bread machines that come with a cake setting can make that delicious corn bread.
I always knew what cornmeal bread looked like but did not know much about cornmeal itself. So when I began baking my own cornmeal bread, I tried looking up the main ingredients of my bread. Cornmeal is a coarse flour that is obtained from crushing dried corn. Packaged/commercial corn mean is mostly made from yellow or white dent corn, which is a type of field corn named after its dented kernels. The commonly available corn in United States is yellow dent corn.
We often get the steel-ground yellow cornmeal; although it increases the shelf-stability of the corn, it is not as nutritious since the husk, and the germ has been removed completely. If you are looking for a healthier option, then it’s best to opt for whole-grain cornmeal. It is coarser as it is stone-ground.
If you want to go down that memory lane and want to enjoy corn bread, grab your bread machine that has pre-programmed cake setting and get to work.
We are grabbing a Zojirushi machine, but any bread machine would work as long as it has cake settings on it. Although, Zojirushi suggests to use a mix, but we want to keep this thing healthy and original, so we are doing the raw, traditional and authentic way.
How to Make Corn Bread in The Bread Machine?
Before we dive into the recipe, I want to tell you that this bread does not require yeast. Instead it uses baking powder as a leavening agent. The age of the baking powder will make a significant impact on the way your bread rises, so make sure it isn’t that old.
The following recipe will yield one loaf of bread.
- 1 cup of milk
- One cup of cornmeal
- 1 ¼ cup bread flour
- ¼ cup of sugar
- ¼ melted butter
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs – lightly beaten
- 4 teaspoons baking powder
- Every bread machine comes with its instruction manual, so make sure you follow what it says to know which ingredient goes in first.
- Select the cake setting on your bread machine and choose to keep the crust light (if you have that option available) or you could pick quick bread setting, which works fine as well.
- Once it is done, gently take it out and slice it up with a sharp bread knife. You can eat it on its own, or you could pair it up with chili, any type of BBQ – ribs work great, roasted chicken or pork, stews and soups or ham.
- To store your cornbread, slice it up, and freeze the leftover bread. If you want to have it again, pop it in your toaster, which will thaw and then toast the cornbread at the same time, so it doesn’t go soggy.
An American version of British beans on toast is a fast dinner recipe and doesn’t take a lot of time. Grab a can of beans and heat it on the stove. Take a pan and add sliced kielbasa and stir until it’s warm. Now when everything is hot, pour it over sliced cornbread and enjoy this new take on beans and toast. We are pretty sure you’ll enjoy this more!
Cornbread is a difficult bread to make. However, it really doesn’t have to be as long as you have a great bread maker and the right recipe. All you need to do now is get a good bread machine and make your homemade cornbread anytime, any day.