Yeasted cornbread is scored into rolls and baked foccacia-style on a cookie sheet.
This is easily one of the most flavorful cornbreads in existence with dots of real sweet corn throughout and cheddar cheese sprinkled over top.
The addition of yeast makes them sturdier than traditional cornbread, less crumbly and adds a chewy texture.
They hold up well to being used as rolls, giving them an endless list of possible uses.
Eggs, burgers, blt’s, grilled cheese. . . toasted and slathered in butter. . .
Simply tearing off pieces of the warm bread fresh from the oven is two sides of heaven.
You never had cornbread this good. Cross my heart, toes and pinkies.
- In the bowl of a stand mixer fitted with the dough hook dissolve yeast in warm water.
- Add half of the flour and mix on low, add the salt, cornmeal, butter, honey, 2 of the eggs, and drained corn and continue mixing on low-medium speed.
- Turn speed down to low and add the remaining flour slowly.
- Turn the speed up to medium and knead 5 minutes. Generously grease a large bowl with olive oil and add the dough turning it to oil all sides. Cover with plastic wrap and let rise in a warm place until doubled about 1 + 1/2 hours.
- Grease a baking sheet and sprinkle with cornmeal. Turn the dough out onto the baking sheet and press/pat it out with your hands to fit the pan making it as even as you can. You can score the bread into 12 rolls using a greased knife, cutting halfway down through the dough. Cover with parchment paper or a greased piece of saran wrap and allow to rise again until doubled about 1 hour.
- Preheat oven to 375 degrees F. Whisk the remaining egg with a tablespoon of water and brush over top of dough. Sprinkle the cheese over top. Bake 22-25 minutes or until internal temperature reaches about 190 degrees F.
Adapted from Food Reference