HONEY CORNMEAL YEAST BREAD RECIPE: SWEETNESS IN EVERY SLICE

YOU’LL ALSO LOVE THIS RECIPE BECAUSE….

This amazing homemade Honey Cornmeal Yeast Bread Recipe is made with only 8 simple ingredients and baked golden brown. It’s part sweet, yeasty, and cakey all at once!

Our easy cornmeal bread recipe is just like its Southern cornbread sister, pure PERFECTION and one of those recipes that has been passed down for generations. 

The best part of this super simple recipe is that it can be made ahead and enjoyed later! It’s a GREAT WAY to start your morning or brought along on your next camping adventure.

This delicious and super easy cornmeal bread recipe is no exception. Start with this basic yeasted dough recipe and let your creativity and imagination run wild! So, here’s the blueprint recipe for our Honey Cornmeal Yeast Bread Recipe. It’s BASIC. But… it’s what sweet and savory artisan bread dreams are made of! PROMISE! 

Let’s dive into the sweet world of honey, cornmeal, and yeast. Trust me—this recipe will become your new yeasted bread go-to!

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Essential Ingredients for Irresistible Honey Cornmeal Yeast Bread Recipe:

Before we begin, let’s talk about the key players in this artisan Honey Cornmeal Bread. The recipe is simple, but the ingredients bring some serious personality to the table.

• All-Purpose Flour: This is your base. It’s what will give your bread its structure and chewiness. You could play around with different flours, but for now, all-purpose will get the job done perfectly.
• Cornmeal: Ah, cornmeal. The unsung hero of bread-making. It adds that slight grit and texture that gives the bread an almost rustic feel. Plus, it brings out a lovely, slightly nutty flavor and is a fun twist on traditional cornbread recipes.
• Honey: The real star of the show. Not only does it sweeten the bread naturally, but it also keeps it moist. We’re talking about a soft, tender crumb that lasts for days (if it lasts that long in your house!).
• Active Dry Yeast: It wouldn’t be a yeast bread dough without yeast, right? It’s what makes the bread rise and get that perfect airy texture.
• Water: For activating the yeast and bringing everything together. Make sure it’s warm, not hot, or you’ll risk killing the yeast. We want life in this bread, not a yeast funeral.
• Salt: Because salt is essential in balancing the sweetness of the honey and bringing out all the flavors in the bread.
• Unsalted Butter: Rich and creamy unsalted butter brings a velvety texture and enhances the natural sweetness in this honey cornmeal yeast bread recipe, ensuring every slice is irresistible and flavorful. To quote Paula Dean, “Butter, y’all. It makes everything better.”
• Milk: Fresh milk adds a creamy richness to this honey cornmeal yeast bread recipe, balancing sweetness and ensuring a tender, moist crumb in every bite.

Step-by-Step Guide to Baking Honey Cornmeal Bread: From Mixing to Baking.

​With just a few simple steps, minimal prep, and just a short rise time, you’ll have an Instagrammable-worthy Delightful treat in no time. So head over to your work surface, throw on some GREAT tunes, and let’s get this party started! I mean, we’re baking up the BEST Honey Cornmeal Yeast Bread Recipe!

Step 1: Heating Ingredients for Honey Cornmeal Yeast Bread.

Place the milk, butter, honey, and salt in a small saucepan over medium heat, and heat until the butter has melted. Remove from the heat and let cool to room temperature.

Step 2: Activate the Yeast.

Start by grabbing a small bowl and mixing the warm water with the instant yeast or the bowl of a stand mixer. Let it sit for about 5-10 minutes until it gets all bubbly and frothy. If it doesn’t foam up, your yeast might be old or your water might’ve been too hot. (You can’t rush bread, friends!)

Step 3: Combine the Wet Ingredients.

Once the yeast is activated and frothy, pour it into the milk and butter mixture along with the honey. Yes, honey. This bread is a sweet little love affair between yeast and honey. Add both to the large mixing bowl of your stand mixer. 

Step 4: Add The Dry Ingredients:

Mix in the cornmeal. Then add 1 1/2 cups of the flour at a time.  Stir it all together until well combined. This is the foundation of your bread—the cornmeal is going to give it that subtle crunch, while the flour holds everything together like a good friend at a party. With the dough hook, mix on medium speed until the dough is too stiff to mix with a spoon or with a mixer. 

Turn the dough out onto a floured surface, knead it several times, and let it sit, loosely covered with a towel, for 15 minutes for the first rise. 

Step 5: Knead the Dough.

Here’s where the magic happens—kneading. Flour your countertop lightly, then transfer your dough onto it. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. It’s like giving your dough a nice little workout. If the dough starts to stick to your hands, just sprinkle a little more flour on it, but don’t go crazy. DON’T EXCEED 6 CUPS OF FLOUR.

Step 6: Let It Rise.

Place your dough in a lightly greased bowl, cover it with a clean towel, and let the dough rise for about 2 hours. The dough should double in size. This is the yeast doing its thing—producing bubbles, air, and all that wonderful rise. Go ahead, take a break, grab a coffee, and let science happen. Bread doesn’t rush, and neither should you.

Step 7: Shape the Dough.

Once the dough has risen, punch it down gently (yes, punch it! It’s therapeutic), then divide it in half, and shape each half into a round ball. Place the dough into two heavily floured 10-inch metal or ceramic pie plates seem-side down. 

Once in the prepared pie plates, press down gently so the dough fills the pan. Cover loosely with a kitchen towel, and let rise in a warm spot until nearly doubled in bulk, about 30 minutes.  

Step 8: Bake It!

Now, preheat your oven to 375°F (190°C). Once the dough has risen again, score the top and pop it into the oven and bake for 25-30 minutes or until the bread is golden brown. The smell of fresh-baked bread will start to fill your kitchen, and you’ll realize you’ve just created something magical.

Step 9: Let It Cool.

Once your bread is baked, remove it from the oven and let it cool for a few minutes before slicing. I know, it’s tempting to cut into it right away (I won’t judge), but trust me—giving it a few minutes to cool will make the slicing process much easier.

PRO TIP- Once the honey cornmeal yeast bread has cooled. slice into THICK slabs and pop into the oven to get nice and toasty. Slather with butter and honey and prepare to have your taste buds dance!

Why This Recipe Works: The Magic Behind the Ingredients.

Let’s break down why this honey cornmeal yeast bread recipe is so fantastic.

• Cornmeal: Adds texture without overpowering the sweetness of the honey. It gives the bread a little bite while still being light and airy.
• Honey: Not only is honey a natural sweetener, but it also keeps the bread moist, giving it a longer shelf life than your average bread.
• Yeast: Yeast is the backbone of any great bread. It creates that lovely rise and airy texture we all love.

Serving Suggestions: How to Enjoy This Bread.

Let’s be honest: THIS honey cornmeal yeast bread recipe is amazing on its own, but you can take it to the next level. Here are a few ideas:

• Warm with Butter: Fresh out of the oven, smear some butter on it. It’s like a hug for your taste buds.
• Sandwiches: Use it as the base for a savory BLT sandwich, pled high with thick cut bacon, juicy tomatoes, and with a bit of cheese.
• Honey Drizzle: For that extra sweetness, drizzle a little extra honey over the top. Go ahead, indulge.
• French Toast: Why not turn your bread into French toast? A little cinnamon, a little honey, and boom—breakfast is served.
• Toast Anyone?! My FAVORITE way to indulge with this sweet and savory cornbread is to cut it into THICK slabs, toast it in the oven, and slather it with sweet cream butter and orange blossom honey! You’re welcome!
• A Dunker: This delicious honey cornmeal bread is the perfect party date for a bowl of hearty chili.
• Croutons: Cut any leftovers ( were there any?!) into rustic cubes, toss with olive oil, and garlic salt, and toast until golden brown. Top on our Florida Fall Harvest Salad, (perfect ANY time of the year,) for a delectable treat!

Tips For Successful Loaves of Honey Cornmeal Yeast Bread.

Homemade artisan bread is so much fun but can be intimidating your first go around. Here are a few tips and tricks to ensure you get a FABULOUS batch of loaves from this perfect honey cornmeal yeast bread recipe.

• If the dough doesn’t rise: Ensure your yeast is fresh and your water isn’t too hot. If it’s too hot, it can kill the yeast.
• FEEL THE DOUGH. The dough should be soft, slightly sticky, and easy to handle. It should just barely pull away from the sides of the bowl without sticking. If you add too much flour, the dough will stiffen, resulting in a tougher cornbread. Just add a bit of warm water to loosen the dough.
• If the bread is too dense: Knead it a little more, and let it rise fully before baking.
• If it’s burnt on the top: Cover it with foil halfway through baking to prevent over-browning.
• The bread will be a bit sticky. No worries. Just keep your hands dusted with flour.
• DON’T OVER BAKE. All ovens are NOT created equal nor are the slices. Keep an eye out and after 30 minutes, start checking.
• This is an easy camping meal bread to make out adventuring. Prep and bake in your Coleman Camp Oven at 375 degrees F. Toast it or eat plain!

No Stand Mixer?! No Worries!

You can easily make this Honey Cornmeal Yeast Bread Recipe by hand. Here’s how you do it:

Grab a large bowl, and a wooden spoon, and proceed with the recipe until it’s time to knead the dough. Place the dough on a clean, lightly floured surface and knead it for about 8-10 minutes.

Work the dough until all the flour is fully incorporated and the dough is soft, smooth, and just a little sticky. DON’T ADD MORE FLOUR!  Too much makes this beautiful dough tough. NO ONE likes tough bread.

It’ll take a hot minute and your arms will be screaming, but it’s so worth it! The beauty of hand-kneading is that it gives you full control over the dough’s texture.

Thus, we are here to help you achieve the perfect texture for your artisan bread. Just keep going until the dough springs back slightly when pressed with your fingers and is smooth and elastic.

PRO TIP- This beautiful and easy honey cornmeal yeast bread dough will have a slightly gritty feel thanks to adding cornmeal. If you’re new to the bread-baking world, the texture might be a bit weird but I promise, it’s spot on!

Variations and Substitutions for This Honey Cornmeal Yeast Bread Recipe.

• Swap out regular yellow cornmeal for white cornmeal.
• Add cheddar cheese and pickled jalapenos for a magical savory bread.
• Plant-based?! I’ve got your back! Use your favorite dairy-free butter, milk alternative, and honey substitute. Maple syrup, agave nectar, and coconut nectar are great substitutions. Here’s a great guide for swaps and measurements.
• No pie plate?! Use a cast iron skillet instead. 

How To Store This Delicious Artisan Honey Cornmeal Bread.

How to store leftovers. Did you HAVE leftovers!? This Homemade Cornmeal Bread with Honey is best enjoyed fresh but you can store any leftover bread in an airtight container at room temperature for up to 2 days.

Can I freeze these? You can freeze unbaked honey cornmeal yeast bread after the second rise for up to 3 months. Thaw on the kitchen counter and allow to rise for a bit. Bake as usual. I wouldn’t recommend freezing already-baked bread. The texture won’t be the same.

For more irresistible recipes like this Honey Cornmeal Yeast Bread Recipe, check out our PINA COLADA FRENCH TOAST EASY SUMMER CAMPING RECIPE or our favorite EASY CAMPFIRE BREAKFAST TACOS!

Sweet, Savory, and Everything In Between.

This Honey Cornmeal Yeast Bread recipe is simple, sweet, and savory—a perfect balance of flavors and textures. Whether you’re enjoying it fresh out of the oven with butter or using it to make sandwiches, this bread is bound to become a household favorite.

So, grab your ingredients, put on your apron, and get ready to enjoy the sweetest, most satisfying loaf of bread you’ve ever made. Trust me, this one’s going to be a keeper. Happy Wandering!

If you try this recipe and love it, I would love it if you could come back and give it 5 stars and leave us a comment!

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