http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
Unlike many other cornbread recipes, this one uses yeast as the leavening agent other than baking soda and baking powder, so the texture is different from the cakey quick bread. This cornbread has a crispy cheesy crust and a flavourful, moist interior, which is generously studded with sweet corn kernels, capsicum, chilli threads, and paprika salami.
Inspired by WDR
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- Measure the cornmeal into a large bowl. Pour in hot water and leave it to soak for about 20 minutes. Prepare two baking sheets with parchment paper.
- Heat olive oil in a skillet until hot. Add in sweet corn and red capsicum. Stir briefly, and add in chilli threads. Cook until softened. Season with black pepper. Remove and leave it to cool until ready to use.
- Place water, fresh yeast, cornmeal mixture and flour in the bowl of a table mixer fitted with a dough hook. Stir at slow speed for 3 minutes, then increase the speed and mix for another 3 minutes.
- Cover the dough in the bowl and leave it to rest for 10 minutes. Now add in the corn capsicum mixture and paprika salami. Use your hand to mix them evenly into the dough. Cover again and rest for 20 minutes.
- Preheat the oven to 220C/430F. Divide the dough into 3 large portions for loaves or 12 small portions for smaller buns. Shape each small portion of dough into a round. Place Cheddar in a heatproof bowl. Put over a saucepan of simmering water and heat, stirring constantly, until the cheese melts.
- Spread melted cheese all over the surface of bread and sprinkle cornmeal over the dough and lightly press in with your hands. Bake buns for 15 minutes at 220C/430F, then reduce the oven temperature to200C/400F and bake another 20-25 minutes.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
Those look amazing and ever so scrumptious! Baked treats of that kind are just irresistible.
ReplyDeleteCheers,
Rosa
Анджи,чудесни и много вкусни хлебчета!Ще се пробват задължително!
ReplyDeleteПоздрави!
I've never had cornbread using yeast - sounds grand - like the idea of some crispy. Chili threads? Sounds wonderful but again - not sure what they are... except that there's probably some lovely heat involved?
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ReplyDeleteSounds delicious, Angie! I love bread with a crispy exterior and moist/soft interior. Can't go wrong. x
ReplyDeleteWoww those yeasted bread looks incredible and fabulous..
ReplyDeleteI love corn bread with real corn kernels inside! I never heard of making corn bread with yeast, but yours look delicious!
ReplyDeleteThat's a beautiful cornbread! So full of flavor.
ReplyDeleteGreat combo and looks fabulous!
ReplyDeleteLiving in the southern United States, I've baked and eaten lots of cornbread---but I have yet to try the yeasted version--which looks wonderful. I'd love to try your recipe.
ReplyDeletePerfect fall recipe ~ lovely golden yellow color!
ReplyDeleteUSMasala
Sounds wonderful with Chili yum!
ReplyDeleteI love yeasted corn breads...especially when they are studded with little bursts of goodness like corn and chili and peppers! These sound and look great :D
ReplyDeleteI adore savoury breads like this. The colour from the cornmeal and capsicum is so appetising, isn't it?
ReplyDeleteWOW... I am loving this and I have been dreaming of baking this bread... all I have to do is ~ to stop dreaming and start baking...
ReplyDeleteOh, what amazing looking cornbread! Just fabulous flavors...yum, yum!
ReplyDeletemmm... chilli and cheddar is a winning combination and I don't think I've tasted corn bread made with yeast before. Love the inclusion of bell pepper - it really pops!
ReplyDeleteThis bread is so special with chilli in it!
ReplyDeleteI've still yet to try cornbread (any type!) but this looks delicious! I love the look of the mini ones- they look so cute! :D
ReplyDeleteIt does seem more like bread, never thought you of leavening it with yeast. Like the flavors of this. Hope you have a great week.
ReplyDelete-Gina-
I've baked many a cornbread, but never one that uses yeast as a leavening agent, but never say never! I like a change now and then, the crispy crust and flavors sound delicious.
ReplyDeleteI think I am going to go for this one for my chili nights! I was never crazy about the cornbread muffins here!
ReplyDeleteBy the way, gorgeous red kettle in the background!
Cornbread - OF ANY KIND - makes me drool and I'm particularly intrigued by the use of yeast in this recipe. The texture, shape and color is amazing!
ReplyDeleteI don't even need to read, your fantastic photos already took my breath away! They are more than a thousand words, for sure!
ReplyDeleteAmazing bread!:D
Beautiful, they look delicious.
ReplyDeleteI have never had yeasted cornbread. This looks fabulous! Thanks for sharing, I'm eager to make some with a big bowl of chili.
ReplyDeleteLuce bellísimo y tentador me encanta ,abrazos grandes hugs,hugs.
ReplyDeleteI adore cornbread, so I have got to give this yeasted variety a try! Thanks for sharing. I hope you have a beautiful Wednesday full of laughter and love.
ReplyDeleteLook at that color! So beautiful.
ReplyDeletecorn bread looks delicious with a crispy cheese on top!
ReplyDeleteand I'm sure the chili give a nice hint to the bread :)
Tq fr sharing anggie... love it! ;)
That looks delicious! I've never seen chili threads before....a new ingredient! Thanks for sharing - it's lovely!
ReplyDeleteLooks too good...lovely texture of the bread...yummy!
ReplyDeleteWhat a great idea if I could have this for my afternoon break : ).
ReplyDeleteNever seen this before, you have opened my eyes to a new side of the cornbread universe and I thank you :)
ReplyDeleteTake care..
Have tried many cornbreads with soda, BP and buttermilk n all, none of them appealed me.... but this one should get me hooked to corn bread i feel...all my fave flavors and a nice bread texture too :)
ReplyDeleteColourful nd delicious bread....
ReplyDeleteI love cornbread, but never tried one with yeast. Bookmarked!
ReplyDeleteSounds great with adding chilli and red capsicum in this cornbread, wish that I can try some :)
ReplyDeleteNice twist on corn bread, the cheddar, chili and salami combination sounds really delicious!
ReplyDeleteI've never tried a yeasted cornbread but I bet it's fantastic! Love your styling in these pictures too!
ReplyDeleteUsing yeast in corn bread is such an interesting idea! And it looks like it turned out amazing - perfect to accompany a big bowl of chili or soup.
ReplyDeleteAbsolutely heavenly Angie.
ReplyDelete:-) Mandy
This recipe sounds very good and i think it is delicious and it fits perfect with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.
ReplyDeleteI like the idea of using yeast, I'll bet they're delicious!
ReplyDeleteWow Angie look absolutely nice!! gloria
ReplyDeleteThose are such colorful and flavorful rolls. I haven't ever used cornbread with yeast. What a fun concept.
ReplyDeleteLooks so good, I am just picturing tearing off a nice piece of that bread. Great flavors.
ReplyDeleteThe melted cheese on top looks great! And, the light crumb from the yeast must be delicious.
ReplyDeleteBeautiful corn bread. The cheese on top looks wonderful. This is the first time I've seen yeast used in cornbread. Looks great. I'm sure the texture must be better than regular corn bread.
ReplyDeleteI have always loved corn bread - especially in the fall with soups and stews and roasted chicken. What an deliciously unique recipe with the yeast. The bits of red pepper and corn peeking out look beautiful!
ReplyDeleteWe don't eat much cornbread here in Australia, but I've always wanted to try it. I look forward to tasting it when I go to the States at the end of the month!
ReplyDeleteLike many others, I've never had yeasted cornbread -- I'm intrigued -- yours looks cheesy and delicious! Theresa
ReplyDeleteThese sound wonderful and look great. They really pack in the flavor. Perfect with chili!
ReplyDeleteWhy I haven't ever made a yeasted cornbread is beyond me...I need to fix that. Your bread looks incredibly good! Love the salami inside - delicious!
ReplyDeletelovely cornbread loaded with flavor and yeast (so cool!) thanks for sharing!
ReplyDeleteThis sounds wonderful, Angie. I really love cornbread and yours sounds delicious. I hope you have a great day. Blessings...Mary
ReplyDeleteI love how you really stuffed this cornbread with deliciousness! These look amazing!
ReplyDeletegreat photos, the flavors draw you in with that little red in it perfect for the thanksgiving table!
ReplyDeleteHmmm..mm...this sounds terrific! Love the idea. I'm sure I can't just stopped at one. :o)
ReplyDeleteHave a great day, dear.
Kristy
Wonderful bread..perfect accompaniment to any meal. I have never cooked with capsicum but would love to:)
ReplyDeleteI haven't heard of yeast corn bread before, but all that cheddar really tempts me!
ReplyDeletehi angie, your corn bread does look moist and appetizing- i like to see the striking yellow corn, sparsely spread- an effect to lure my taste buds to eat them and make the eater yearn for more. such a welcoming ingredient mix too
ReplyDeleteBeautiful clicks..nice presentation..look so yumm!!
ReplyDeleteI've never tried to make yeasted corn bread before...you are really inspiring me, Angie! Love the chili threads in it...wonder if I can use chili flakes, since I know I can't find it here, locally!
ReplyDeleteLovely color, and amazing flavor. Also appreciate the step-by-step directions!
Hugs, from Eli!
Off to the Foodbuzz Festival in San Francisco, Friday, early AM!
Will be thinking of you, and will bring back lots of photos, and stories!
This is incredible!
ReplyDeleteOh wow, I've never had a yeast corn bread, much less made one! It looks wonderful and sounds so delicious!
ReplyDeletei've never had cornbread too. I've tried savoury scones but never had chilli and black pepper in my bakes, one day i got to try incorporate them for my savoury bakes too!
ReplyDeleteAngie, I love the spicy slant you've taken with this cornbread. Cheesy and chilli can only make bread better!
ReplyDeletelove this super savory corn bread! they should be good with a bowl of piping hot soup!
ReplyDeletewow, this bread even better than my French bread, sound so healthy too. And love your photo with two little chicks!
ReplyDeleteI don't mind having this for dinner. As usual, your pics are just loverly!
ReplyDeleteI don't have a dough hook, but I'll bet my bread machine set to the dough setting would work just fine. This looks like a terrific holiday recipe. Perfect with roasted turkey!
ReplyDeleteI love cornbread and that sounds absolutely delicious, Angie!Great flavors.
ReplyDeleteThese look wonderful Angie & the use of spice always has my full attention. Hope your weekend has been wonderful.
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ReplyDeleteAngie these look amazing, wish I had one to dip in my soup right now!
ReplyDeleteI've never made cornbread with yeast. I always use baking powder. However I have had cornbread that's been made with yeast, usually from pastry shops.
ReplyDeleteThis one looks soft and I am sure that the crispy, baked cheese on the outside is a treat. Some of those ingredients will make it really hot.
I don't have a table mixer or a dough hook so I would just have to work with my hands. I guess sprinkling cornmeal on the outside is supposed to make it extra crunchy. Thank you.
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