Cornbread – American cornbread

Ingredients for 6 servings:

• 1 ½ cup(s) wheat flour (Type 550), approx. 350 g
• ½ cube of yeast, fresh
• 2 tsp sugar
• 1 cup(s) corn flour, approx. 220 g
• 2 tsp salt
• some wheat flour, for the processing steps
• 2 tbsp oil, neutral, for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes

goes well with many things, very good with turkey

For the pre-dough, place wheat flour in a bowl and form a well. Half-fill a glass with lukewarm water, dissolve the yeast and sugar in it, and carefully add it to the well. Cover with flour and let it rise for 10-15 minutes. Then add the cornflour and salt and knead, adding only enough water until a nice ball of dough forms. This is usually around 300 ml of water. Cover the ball of dough and let it rise for about 1 hour. Then knead the dough again vigorously for a few minutes on a floured work surface. Place a small bowl of water in the oven and preheat it to 200°C. Press the dough into an oiled loaf pan (approx. 1.2 l capacity) and let it rise for another 30 minutes, until it reaches the top of the pan. Lightly moisten the surface of the dough with water and dust with flour. Bake in the preheated oven for about 25 minutes. To do this, pour half a glass of water into the oven (“shoot”) and immediately close the door to create a nice steamy atmosphere. Remove the loaf from the pan, tap it for doneness (it should sound dull), and let it cool or bake a little longer. We serve this cornbread with Thanksgiving turkey, among other dishes.