Corn Bread

Cornbread recipe

Summary: Cornbread, surely one of our favorite breads. Every time I brought it home we had a blast, but very quickly I saw big differences depending on where I bought it. This time I fixed this problem, I’m making my cornbread and I’m a little proud of it. I think it will evolve with time and experience, but I can tell you that we have already had a lot of fun tasting this cornbread. I particularly like the color of the cornbread and also its scent. It goes wonderfully with beautiful, tasty and typically French cheeses, all accompanied by a good Côte du Rhône and nothing is more wonderful.

Baguette recipe for 3 loaves of 300 gr:

  • 300 gr of flour type T65
  • 200 gr of corn flour
  • 320 gr of water at 20 °
  • 100 g of liquid sourdough (or 25 g of dehydrated sourdough)
  • 3 gr of fresh baker’s yeast
  • 12 gr of salt


  1. Pour the two flours and the water into the robot’s bowl.
  2. Prepare your liquid sourdough
  3. Add the sourdough, yeast and salt.
  4. Mix 4 minutes at slow speed.
  5. Then 6 minutes at high speed.
  6. Form a ball.
  7. Cover with a damp cloth and let stand 45 minutes.
  8. Flour the work surface, cut the leg into 3 equal pieces.
  9. Shape into a ball, let stand 30 minutes.
  10. Gently flatten the dough pieces with the flat of your hand.
  11. Take the dough pieces lengthwise.
  12. Fold the right side up a third and press it with your fingers to give it shape.
  13. Fold the left side back a third and squeeze it with your fingers to restore shape.
  14. Fold the dough in half lengthwise, weld with the base of your hand.
  15. Rollin oval shape.
  16. Place the balls under a damp cloth weld underneath.
  17. Leave to rest for 1 hour 20 minutes, the dough will gain volume.
  18. Preheat the oven to 230 °, with a plate at the bottom, to receive the water.
  19. Carefully place the chopsticks on food paper, solder underneath.
  20. Flour and give 5 strokes lengthwise.
  21. Bake for 25 minutes, adding the water to the bottom of the oven.
  22. Leave the baguettes to cool on a rack out of the oven

Preparation time: 40 minutes
Cooking time: 25 minutes
Number of people: 3 loaves
4 star rating: 1reviews

What wine to drink with: The baguette

The choice will be made with the main course.

Source: Le Larousse du pain by EricKayser

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