Fluffy Corn Bread Loaf - Tasty Recollections

Equipment

blender
fine mesh sieve
3 Standard Loaf Pans

Ingredients

300 g corn kernels (10.5 oz) see notes
500 ml lukewarm milk (17 oz) 2% or 3%
4 eggs
6 tablespoons sugar
2 tablespoons butter
50 ml neutral oil (1.7 oz)
3 tablespoons cornmeal / cornflour
15 g instant yeast or dry yeast (0.5 oz)
1.1 kg all-purpose flour (39oz) plus up to 200 g extra if sticky
4 teaspoons salt
cornmeal/corn flour for dusting

US Customary - Metric

Instructions

Blend corn with lukewarm milk for 3 minutes. Strain mixture.
300 g corn kernels (10.5 oz), 500 ml lukewarm milk (17 oz)
In a large bowl, mix strained corn-milk with eggs, sugar, butter, oil, cornmeal, and yeast. Cover and let rest for 30 minutes or until bubbly and foamy
4 eggs, 6 tablespoons sugar, 2 tablespoons butter, 50 ml neutral oil (1.7 oz), 3 tablespoons cornmeal / cornflour, 15 g instant yeast or dry yeast (0.5 oz)
Gradually add flour and salt into the sponge, mixing until a shaggy dough forms. Knead by hand for 10–15 minutes or in a stand mixer with dough hook for 8–10 minutes, adding extra flour only if the dough is sticking excessively.
1.1 kg all-purpose flour (39oz), 4 teaspoons salt
The dough is ready when it’s: smooth and elastic, not sticky (should pull cleanly from hands/work surface) and Passes the windowpane test (stretch a small piece of dough thinly between your fingers—if it forms a translucent “window” without tearing, it’s kneaded enough).
Form dough into a ball, place in a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
Shape Dough
Divide dough into 9 equal balls. Place 3 in each of 3 greased loaf pans.
Cover shaped dough and let rest for 40 minutes, or until nearly doubled.
Dust tops with cornmeal or corn flour.
cornmeal/corn flour
Bake in a preheated oven at 180°C (350°F) for ~50 minutes or until golden brown and hollow-sounding when tapped.
Cool on a rack before slicing. Serve warm or store as directed.

Notes

🥖 Yield

Makes 3 loaves (3 balls of dough per loaf pan)

🌽 Ingredients

Corn: 300 g kernels (≈ 3 ears, ~1 ¾ cups). Fresh is best, but canned (rinsed) or frozen (thawed to room temp) also work. Never use cold corn—it slows yeast.
Milk: Must be lukewarm, not cold, so the yeast activates properly.
Cornmeal:
- Yellow cornflour – fine and easy to find.
- Bob’s Red Mill cornmeal – coarser, adds more flavor.
- Brazilian cornmeal – fine + flavorful (best option), but harder to find.

🌾 Flour Amount

Start with ~1.1 kg all-purpose flour (≈ 8 ¾ cups).
Add up to 200 g extra (≈ 1 ½ cups) if dough is sticky.
Dough should be smooth, elastic, and not cling to your hands.

📦 Storage

Keeps 2–3 days at room temp in an airtight container.
Freezes well: wrap in plastic + bag, up to 2 months.

Nutrition