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.
Yeasted Cheddar Cornbread Focaccia Rolls
INGREDIENTS:
1 (7 gram) package active dry yeast
1 cup warm water (100 to 110 degrees F)
4 + 1/3 cups all-purpose or bread flour (I used half of each type)
1 teaspoon salt
1 + 2/3 cup cornmeal plus 2 tablespoons
4 tablespoons melted butter
1/4 cup honey
3 eggs
1 can whole kernel corn, drained
olive oil, for greasing bowl
1 cup white cheddar cheese, shredded
INSTRUCTIONS:
- 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.
Notes:
Adapted from Food Reference
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mmm a no crumble corn bread??? Sounds delicious!
Sounds good, I’ve never heard of cornbread focaccia but why not. What a darling picture of Moon! Every time I come to your site it’s different are you staying with Cinnamon and Spice?
Hi Suzanne! I’m keeping the name! You can read about my identity crisis here.
What a fabulous combination! I wish I had a loaf to eat right now. Focaccia + cornbread + cheddar?!
Dear Reeni, Cornbread is a favorite of mine. This sounds tasty and satisfying. Blessings my dear, Catherine xoxo
This has to be the best focaccia in the world! It’s a great twist on cornbread and one that this cornbread addict really appreciates! Thanks for the recipe!