I made some killer chili for some chili cheese fries. And I had a lot left over. And eating chili out of a bowl seemed too boring to me, so I did some searching/brainstorming to find something unique. I saw a cornbread panini on Panini Happy, so I thought that would be fun. As I went searching for a new cornbread recipe, I started wondering if the moist, crumbly texture of cornbread would work in a panini. Plus, the shape of the bread posed another problem. So I wondered, are there cornbread recipes that are similar to a sandwich loaf bread in size and texture? Turns out, there are! My main inspirations were from Anecdotes and Apples (the recipe) and The Kitchn (the shaping.) The bread sliced beautifully and the 3:1 ratio of bread flour to cornmeal added just enough corn flavor while still maintaining sandwich slice status. So good!
There was a recipe I almost tried from Taste of Home, but it seemed like it wouldn’t be tall enough and it wouldn’t slice as nice and thin.
Yeasted Corn Bread
1 1/4 cup warm water
2 1/4 tsp active dry yeast
1 tsp sugar
1 egg (lightly beaten)
1/4 cup butter (melted and cooled)
1/4 cup honey
2 tsp salt
1 cup cornmeal
3 cups bread flour
1. In a small bowl, combine your warm water, sugar and yeast. Allow to proof for ten minutes.
2. In a large bowl, combine your yeast mixture, egg, honey, butter, salt, cornmeal and flour. Using the dough hook on your stand mixer, mix until combined. Continue to knead with dough hook or remove to a slightly floured surface to knead by hand. Add more water or flour, if necessary. If using a stand mixer, the dough should stick slightly to the bottom of the bowl but not the sides. Knead for 8 minutes or until dough is smooth and elastic.
3. Place dough in a greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
4. Divide dough into eight equal sections and form into rolls (the shape is up to you!). Place rolls on a cookie sheet lined with parchment paper, spray with cooking oil, cover with plastic wrap, and allow to rise for an additional 40-60 minutes.
5. If desired, brush rolls lightly with an egg wash and sprinkle with cornmeal. Bake in a preheated 350 degree oven for 20-25 minutes, or until golden brown. Allow to cool for at least one hour before eating.