Artisan Corn Bread

Artisan bread with pre-fermented dough.
December 31, 2016


  • See Instructions


For the Poolish (a pre-ferment that adds to the flavor and strength of the dough)

1 cup bread flour

1 cup water, room temperature

1½ teaspoons instant yeast

Mix all together, cover and let rise for 1 hour.

For The Dough

Add to Poolish:

4 cups bread flour

1½ cups cornmeal

1 cup water, room temperature

3 large eggs

3 tablespoons honey

2 tablespoons olive oil

6 ounces kernel corn, canned or fresh

1½ tablespoons salt


Place all ingredients, except salt, into hand mixing bowl or stand mixer; mix for 5 minutes until it is a soft, moist but not sticky dough. Add salt and mix for 2–3 minutes more. Place in oiled bowl, cover and let rise 1½–2 hours, until doubled. Punch down. Divide into 2 equal pieces, place in loaf pans, cover with tea towel or cloth. Let double, about 1½ hours, or until full and fat. Brush top, gently, with beaten egg (optional; this just gives a nice shine and color).

Bake in 350° oven for 30–35 minutes, until golden brown and bottom of loaf thumps tightly when rapped. Let cool, if you can, and eat. Makes a wonderful sandwich!

Related Stories & Recipes


  • See Instructions
Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.