New England Corn Bread Recipe

The best delicious New England Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this New England Corn Bread recipe today!

Hello my friends, this New England Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our New England Corn Bread is amazingly delicious, and addictive, everyone will be asking for more New England Corn Bread.

What Makes This New England Corn Bread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this New England Corn Bread.

Ready to make this New England Corn Bread Recipe? Let’s do it!

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Ingredients & Directions

1 pk Dry yeast
1 tb Sugar
2 c Warm water, 105 to 115
2 1/4 c All-purpose flour, divided
-(2 1/4 to 3 1/4)
1 c Whole-wheat flour, divided
1 c White cornmeal
1/2 c Medium rye flour
1 ts Salt
Vegetable cooking spray

Dissolve yeast and sugar in water in a large bowl, and let stand 5 minutes.
Stir in 1-1/2 cups all-purpose flour and 1/2 cup whole-wheat flour to form
a batter. Cover and let rise in a warm place (85 degrees), free from
drafts, 30 minutes or until doubled; stir down the batter. Stir in 3/4 cup
all-purpose flour, remaining 1/2 cup whole-wheat flour, cornmeal, rye
flour, and salt to form a sticky dough. Turn the dough out onto a floured
surface. Knead until smooth and elastic (about 15 minutes); add enough of
remaining all-purpose flour, 1/4 cup at a time, to prevent dough from
sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise 45 minutes or until doubled in bulk. Punch dough down;
turn out onto a lightly floured surface. Divide dough into quarters, and
shape each portion into a round loaf. Place the loaves 4 inches apart on a
large baking sheet coated with cooking spray. Using a sharp knife, make a
continuous 1/4-inch-deep cut around the circumference of each loaf near the
outer edge. Using the tip of the knife, prick the top of each loaf in 4
places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees
for 25 minutes or until loaves sound hollow when tapped. Let cool on wire
racks. Yield: 4 loaves, 16 servings.

Per serving: 137 Calories; 1g Fat (4% calories from fat); 4g Protein; 29g
Carbohydrate; 0mg Cholesterol; 136mg Sodium

16 Servings

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