Yeasted Cornbread
Yeasted cornbread swaps the usual baking powder for active dry yeast, which gives a pourable batter a gentle, bready flavor. Cornmeal makes up the bulk of the dry mix, with white and whole wheat flour added for structure and a little nuttiness. The method is short: bloom the yeast with sugar, stir in the rest, and bake in a square pan until the edges brown.
Instructions
Stir the warm water, yeast and sugar together in a large bowl. Leave it for a few minutes, until the surface turns foamy and bubbly, which shows the yeast is alive.
Add the cornmeal, white flour, whole wheat flour and salt, and stir to combine. Pour in a little more water at a time until the batter is thin enough to pour.
Grease a 9×9-inch pan and pour in the batter. Bake at 350°F (175°C, gas mark 4) for 25 minutes, or until the edges are golden brown.
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